{"product_id":"tomato-kofte-traybake","title":"Tomato Kofte Traybake","description":"\u003cp\u003eSpiced lamb kofte stuffed inside ripe tomatoes, baked in a bubbling tomato sauce until blistered and charred on top. This is comfort food with a Mediterranean edge - the kind of dish you bring to the table in the pan and let everyone dig in. The bulgur wheat in the kofte keeps them light and the tomato sauce pulls everything together. Brilliant with warm flatbread and a sharp chopped salad.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eKofte\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e500g minced lamb (or beef)\u003c\/li\u003e\n  \u003cli\u003e50g coarse bulgur wheat, cooked and cooled\u003c\/li\u003e\n  \u003cli\u003eHalf an onion, very finely diced\u003c\/li\u003e\n  \u003cli\u003e1 tsp salt\u003c\/li\u003e\n  \u003cli\u003eHalf tsp black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eSauce and Tomatoes\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e16 ripe tomatoes, halved horizontally\u003c\/li\u003e\n  \u003cli\u003e30g butter\u003c\/li\u003e\n  \u003cli\u003e4 garlic cloves (3 thinly sliced, 1 halved)\u003c\/li\u003e\n  \u003cli\u003e200g passata or tinned chopped tomatoes\u003c\/li\u003e\n  \u003cli\u003eSalt and freshly ground black pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTo Serve\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eFlatbreads (pide, lavash, or pitta)\u003c\/li\u003e\n  \u003cli\u003e150g natural yogurt, seasoned with salt\u003c\/li\u003e\n  \u003cli\u003eHalf a cucumber, finely diced\u003c\/li\u003e\n  \u003cli\u003e1 pomegranate, seeds removed\u003c\/li\u003e\n  \u003cli\u003eHalf a red or green pepper, finely diced\u003c\/li\u003e\n  \u003cli\u003eSmall bunch flat-leaf parsley, roughly chopped\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n  \u003cli\u003eChilli flakes (Aleppo or Urfa preferred)\u003c\/li\u003e\n  \u003cli\u003eGround sumac\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eCook the bulgur wheat in salted boiling water for about 15 minutes until tender. Drain and leave to cool.\u003c\/li\u003e\n  \u003cli\u003eScoop the flesh and seeds from the tomato halves into a bowl, reserving the juice. Season the empty tomato cavities with salt and turn them upside down on a plate to drain.\u003c\/li\u003e\n  \u003cli\u003eCombine the mince, cooled bulgur, diced onion, salt, and pepper. Mix vigorously for a couple of minutes until the mixture holds together well.\u003c\/li\u003e\n  \u003cli\u003eMelt the butter in a pan over a moderate heat. Fry the sliced garlic for a couple of minutes until fragrant. Add the passata and reserved tomato juice. Season and simmer for 15-20 minutes until thick.\u003c\/li\u003e\n  \u003cli\u003ePour the tomato sauce into a round baking dish. Shape the meat mixture into 16 equal balls. Nestle each ball into a tomato half, then cap with another tomato half. Arrange the stuffed tomatoes in the sauce.\u003c\/li\u003e\n  \u003cli\u003ePlace under high heat in your pizza oven for 3-5 minutes until blistered and charred on top. Transfer to a lower heat and bake for 8-10 minutes until cooked through - cut one open to check there is no pink in the centre. A probe thermometer should read at least 70C. Rest for 5 minutes.\u003c\/li\u003e\n  \u003cli\u003eWhile resting, combine the salad ingredients. Warm the flatbreads briefly in the oven. Serve the traybake with flatbread, yogurt, chopped salad, and a scattering of chilli flakes and sumac.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57502922965376,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/tomato-kofte-traybake-9378941.jpg?v=1772409445","url":"https:\/\/kitcheninthegarden.co.uk\/products\/tomato-kofte-traybake","provider":"Kitchen In The Garden","version":"1.0","type":"link"}