Put the meat in a large enough bowl, grate the onions over it, stir in the parsley and spices (with the salt (1)) and knead for 5 minutes. Divide into egg-sized portions on the spot, roll and flatten into oval köfte. For the sauce, melt the fat or butter in a saucepan, pour in the tomatoes (2) and stir for 1 minute. Add salt, garlic, bay spice (2) and water, put lid on, let bubble, remove from heat after 1 minute. Grease the Reindl, put a layer of potato slices on the bottom, then a layer of köfte on top.
Cut the tomatoes (1) in half and put them in the middle, put the peppers between the köfte. Cover the Reindl and bake in a heated oven at 250 §C (gas mark 6) for 5 minutes. Add the sauce and bake for a further 50-60 mins until the potatoes and köfte are tender. Bring to the table in the Reindl.
Assume that a five-course Turkish menu is planned. If the menu consists of fewer courses, the mass per person can be increased.
Tip: Always use aromatic spices to enhance your dishes!
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