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    Home » Hassan Pasha Kofta - Turkish Kofta Meatballs

    Hassan Pasha Kofta - Turkish Kofta Meatballs

    31 October 2021 by Safana Leave a Comment

    كفتة حسن باشا

    Turkish kofta meatballs filled with garlicky potato puree and cooked in a flavourful tomato sauce.

    Many Turkish dishes are named after notable historical figures as a way of honouring them. This impressive dish is named after Hassan Pasha Kheireddine who is the son of the famous Barbarossa, or Red Beard. Hassan Pasha is a much-admired ruler who led the Ottomans to many victories in the 16th century.  

    The domed kofta cups are said to resemble his turban.  

    A baking dish of several Hassan Pasha kofta with tomato sauce.

    How to style the Turkish kofta meatballs

    You can make the meatballs as large or as small as you like. For uniformity in size, you can use a scale to weight the raw meat or an ice cream scoop.

    I chose to pipe the potato puree into the kofta cups, but you can use an ice cream scoop to create a dome shape.  

    A closeup shot of a one Hassan Pasha kofta cup.

    How to store Hassan Pasha kofta

    Store the meatballs in an airtight container in the fridge for up to three days. To reheat, simply place the meatballs with tomato sauce in a frying pan and heat gently over medium heat for about 5-7 minutes.

    Hassan Pasha Kofta

    Safana Zahili
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 55 minutes mins
    Course Main Course
    Cuisine Middle Eastern
    Servings 10
    Calories 363 kcal

    Ingredients
      

    Kofta

    • 2 lbs ground beef 
    • ½ cup parsley chopped
    • ½ onion pureed
    • 2 tablespoon breadcrumbs
    • 2 tablespoon ghee
    • 1 tablespoon salt
    • 1 teaspoon 7 spice blend
    • ½ teaspoon allspice

    Potato Puree

    • 3 potatoes peeled and chopped
    • 3 tablespoon butter
    • ¼ cup cream cheese
    • ⅓ cup milk
    • 1 garlic clove
    • ¼ cup mozarella cheese (optional topping) shredded

    Tomato Sauce

    • 1 onion sliced
    • 2 tomatoes chopped
    • 1 tablespoon tomato paste
    • salt

    Instructions
     

    • Grease a baking dish with ghee and preheat oven to 375°F.
    • Combine all kofta ingredients in a bowl and shape into cups.  
    • To make the potato puree, simmer potatoes for 15 minutes then drain and mash. Add all other ingredients and mix well.
    • To make the sauce, sauté onions. Add all other ingredients and simmer for 15 minutes.  
    • Arrange kofta cups in baking dish and pour tomato sauce into the dish. Bake for 15 minutes.
    • Remove dish, scoop or pipe potato puree into cups and bake for an additional 6-7 minutes.  
    • Optional: add cheese and broil until melted. 

    Nutrition

    Sodium: 837mgCalcium: 74mgVitamin C: 22mgVitamin A: 600IUSugar: 3gFiber: 2gPotassium: 662mgCholesterol: 82mgCalories: 363kcalTrans Fat: 1gMonounsaturated Fat: 10gPolyunsaturated Fat: 1gSaturated Fat: 11gFat: 24gProtein: 19gCarbohydrates: 17gIron: 3mg
    Did you make this recipe?I'd love to know how it was!
    Tried this recipe?Mention @eaternallyfresh or tag #eaternallyfresh!

    كفتة حسن باشا

    Safana Zahili
    No ratings yet
    اطبع الوصفة Pin Recipe
    مدة التحضير 25 minutes دقيقة
    وقت الطبخ 50 minutes دقيقة
    الطبق الطبق الرئيسي
    المطبخ تركي
    الحصص 10

    المكونات
      

    الكفتة

    • كيلو لحمة ناعمة


    • بقدونس مفروم
    • 
بصلة وسط مفرومة ناعمة

    • ملعقة طعام كعك مدقوق


    • 
ملعقة سمنة

    • بهارات
    • فلفل
    • ملح


    حشوة البطاطا

    • ٣ حبات كبار بطاطا مسلوقة
    • كاسة حليب
    • قطعتين كيري
    • توم

    صوص البندورة



    • بندورة مقطعة مربعات
    • بصل مقطع جوانح
    • توم
    • ملعقة صلصة البندورة

    التعليمات
     

    الكفتة

    • تحرّك المكونات جيدًا ثم تشكل بشكل حبات الأرضي شوكي وترص بصينية مدهونة بزيت ثم نضع الحشوة داخل كل حبة باستعمال كيس الكريمة ثم في الفرن حوالي ربع ساعة.

    صوص البندورة

    • يُقلى بصل مقطع جوانح مع توم فليفلة حدة عدد ١-٢ حسب الكمية وبندورة مقطعة مربعات وملعقة صلصة البندورة.

    حشوة البطاطا

    • تهرس البطاطا مع ربع كاسة حليب وقطعتين كيري وفلفل وثوم .
    • بعد ربع ساعة نخرج الباشا من الفرن ونضيف صوص البندورة والموزاريلا على الوجه.
    • ثم يعاد للفرن حوالي عشر دقائق وعند التقديم يوضع البقدونس على الوجه‎.
    جربتوا هالوصفة؟ Mention @eaternallyfresh

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