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
Ingredients
- 500g 20% beef mince
- 2tbsp olive oil
- 1large onion, finely chopped
- 6garlic cloves, thinly sliced
- 2tsp paprika
- 1heaped tbsp dried oregano
- 2tbsp tomato purée
- 2x 400g cans chopped tomatoes
- 300g orzo
- 50g unsalted butter
- 1heaped tsp pul biber
- 150g Greek yogurt, to serve
Instructions
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.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.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.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.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.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.