Izmir-style meatballs with potatoes (İzmir köfte)

1. Soak the bread slices in water, squeeze them out and knead with the mince, grated onion, egg, cumin, salt and pepper.

2. Shape into finger-length oblong köfte and brown them all over in a little oil (they don't need to be cooked through).

3. Peel the potatoes, cut them into thick wedges and pre-fry them in the remaining oil until the edges are golden.

4. Arrange the köfte, potato wedges and halved peppers alternately in rows in a baking dish, with tomato slices between them.

5. Mix the tomato purée with the olive oil and 300 ml of hot water, season with salt and pour into the dish.

6. Bake in the oven at 200 °C for 30-35 minutes until the potatoes are tender and the sauce has thickened; serve with rice or bread.

Tip: A family Sunday dish from Izmir on the Aegean. Meat and potatoes bake in the same tray, so no side dish is needed – just a little bread for the sauce.