Tomato & oregano orzo with beef koftas

Tomato & oregano orzo with beef koftas

Serve up a comforting menu of tomato orzo with koftas, yogurt and pul biber butter. Ideal for a family gathering, enjoy with flatbreads and a salad
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Put the beef in a large bowl, season with salt and pepper and mix in using your hands. Form into balls (you should have about 40, at around 13g each). Set aside.
  2. Step 2

    Heat the oil in a large lidded pan over a medium-high heat and fry the onions until beginning to soften and turn golden, about 5-6 mins. Add the garlic and cook for 2 mins until softened but not browned.
  3. Step 3

    Add the koftas and cook for 6-7 mins until browned all over, being careful not to stir too much as they will break. Instead, gently shake the pan to move them.
  4. Step 4

    Add the paprika, oregano, tomato purée, tomatoes, and 1 tbsp sugar, and season with salt and pepper. Shake the pan to mix and leave to cook for 5-6 mins, then carefully stir in the meatballs (they should be just cooked and firm enough to stir now). Cover and cook for 10 mins.
  5. Step 5

    Remove the lid, scatter in the orzo and pour in 500ml water. Stir well. Cook for 20 mins until the orzo is cooked and has absorbed the liquid.
  6. Step 6

    Melt the butter in a small saucepan over a medium-low heat, add the pul biber and turn off the heat. Allow to infuse for a minute or so, swirling the pan. Serve the orzo and koftas, dolloped with yogurt and the spiced butter poured over.