Cutlets "Hasan - Pasha" in Turkish. Cutlets "Hasan Pasha" in Turkish Cutlets Hasan Pasha recipe

This recipe from Turkish cuisine was found by me on the Internet, written down and forgotten. It lay forgotten for several months. I recently came across it and decided to try it. I was pleased with the result. The results were delicious and juicy cutlets. I highly, highly recommend
So, we need:
Minced meat (beef + chicken) (I only have beef) -750 gr
Eggs -3 pcs. (2 - minced, 1 - pureed)
Onions - 1 piece (minced)
Potatoes (for mashed potatoes) - 6 pcs.
Bread (stale, minced) - 2 slices
oil drain (in puree) -2 tbsp. spoons
Warm milk (puree) - 0.5 cup.
Tomato paste (for sauce) - 2 tbsp. spoons
Water (in sauce) - 0.5 cup.
Hard cheese (I used mozzarella) - 200 gr.
Salt and pepper - to taste
I made half a portion. I’ll say right away that there is so much cheese and I also have some mashed potatoes left.

Make puree in advance. Peel the potatoes, boil and mash. After it has cooled a little, add the egg, butter and milk. mix everything, add salt.

Prepare the minced meat: soak the bread, squeeze it out and add to the minced meat (meat + onion). Add the egg and mix. Don't forget salt and pepper

Grate the cheese. I have mozzarella already ready, chopped

Making cutlets. We make a round cake and make a depression in it. You can use your finger, or you can use a spoon. Whichever is convenient for you. Grease a baking tray. oil and place the cutlets on it. Place in the oven for 15 minutes at 200*C. Don't overdo it!

We take out our cutlets. Place 2 tsp into the cavity in the cutlet. puree

Carefully place the cheese

Prepare the sauce. Everything is simple here: mix tomato paste or ketchup with water

Pour the sauce over the cutlets. Pour the rest onto the baking sheet

We put it back in the oven. We determine readiness by looking at the cheese. Such a beautiful crust appears on the puree

Recipe for cutlets of Turkish cuisine Hasan Pasha.

The recipe for these delicious Turkish cutlets Hasan Pasha Alexander, a friend of mine on the Internet, gave it to me, and he brought it in 2008 from Turkey. By the way, I myself have also been to Turkey several times and, frankly speaking, I was stunned by the variety of dishes in Turkish cuisine, the taste sensations, and there’s nothing to say about desserts, I’m just, excuse me, “blown the roof off”…. Never before have I felt so much like a gourmet.

So, an acquaintance of mine was vacationing at Rixos, and he happened to meet the chef of the restaurant there. Through the head of the hall, he gave him several recipes. We struggled with the translation, of course... But he liked something about it, so he shared it... Well, I’m telling you from his words. . I couldn't wait to try this otherwise very simple recipe. And how could I not have thought to come up with something like this myself?

Ingredients:

Minced meat (I used pork, according to the original recipe: beef + chicken) - 750 g.
Egg (2 minced, 1 pureed) - 3 pcs.
Onions (minced) - 1 pc.
Potatoes (mashed) - 6 pcs.
Bread (black, stale, sliced, minced) - 2 pcs.
Butter (in puree) - 2 tbsp. l.
Milk (warm, pureed) - 0.5 cups.
Tomato paste (for the sauce, I used a lot more) - 1 tbsp. l.
Water (in sauce) - 1 cup.
Black pepper (ground, to taste)
Salt (to taste)
Hard cheese - 200 g

Cooking Hasan-Pasha cutlets

Soak 2 slices of dry black bread, squeeze a little, separate the pulp from the crusts. Place eggs, pepper, salt and bread into the minced meat. And I think that you can use absolutely any meat for these cutlets, depending on how you like it.

Mix. We divide the resulting minced meat into round portions approximately 6 cm in size. We form them into cutlets with a depression in the middle and, as practice has shown, it is better to do this with the bottom of a glass. For the first time I tried to do this on a baking sheet, and somehow I felt uncomfortable, I circled around these cutlets, like around a billiard table... then I squeezed each cutlet into my palm with a small coffee spoon and adjusted each one on the baking sheet. And this is how the plump, half-naked “model” turned out

Grease a baking sheet with vegetable oil and place ours one by one in a row. cutlets. Place in a preheated oven (otherwise they staged a bad striptease here..:-) and bake at 200 C for about 15 minutes. No longer needed, they may dry out and burn at the next stage. We take out a baking sheet.

Now to our Turkish cutlets you need to spread the puree - 2 teaspoons for each. Gently sprinkle with grated cheese... although no, we don’t sprinkle it! I tried it - then in any case it ends up on the baking sheet, I spread it out with my fingers, it seems to stick to the potatoes.

Now let's prepare the super-complex sauce. Tomato paste (or ketchup, which won’t spoil anything, or tomato juice)…. In short, whatever anyone has in the refrigerator, we mix it with water... and pour it over the cutlets. The leftovers can be poured onto a baking sheet - it definitely won’t make things worse...; Next time I'll try pouring it over the cutlets before the cheese, it should be even juicier.

We continue to travel virtually as part of the “Invite the World to You” tour. Today, a culinary journey will take us to Turkey, so sunny and beloved, so fabulous and delicious. After all, Turkish cuisine is something special; after tasting its dishes, you will be its captive forever. We sit comfortably on the soft carpet in the tent, the curtains of which are gently swayed by the warm sea breeze. What are we going to taste? Of course, the most common dish is cutlets or kofte. For reference, there are about 290 recipes for these dishes in Turkish cuisine. But bring us the Hasan Pasha cutlets (Hasanpaşa Köftesi), which will please the biggest gourmet, because it’s just a taste shock! If you don't believe it, try it! Well, how does it taste?!

Recipe Information

Cuisine: Turkish.

Cooking method: in the oven .

Total cooking time: 1 hour

Number of servings: 7 pieces .

Ingredients:

for cutlets:

minced meat – 400 grams
chicken egg – 1 piece
white bread – 2 slices (about 80 grams)
medium-sized onion – 1 piece (about 70 grams)
parsley – ½ bunch
cumin – ½ teaspoon
ground black pepper - to taste
salt - to taste

For filling:

medium-sized potatoes - 8 pieces (about 400 grams)
butter – 30 grams
chicken egg – 1 piece
salt - to taste

Cutlets "Hasan-Pasha" in Turkish

The recipe for these delicious cutlets was given to me by a friend on the Internet, and he brought it in 2008 from Turkey. By the way, I myself have also been to Turkey several times and, frankly speaking, I was stunned by the variety of dishes, taste sensations, and there’s nothing to say about desserts, it’s just, excuse me, “blown the roof off”…. Never before have I felt so much like a gourmet.
So, an acquaintance of mine was vacationing at Rixos, and he happened to meet the chef of the restaurant there. Through the head of the hall, he gave him several recipes. We struggled with the translation, of course... But he liked something about it, so he shared it.. :-) Well, I’m telling you from his words. . I couldn't wait to try this otherwise very simple recipe. And as soon as I didn’t think of building something like this myself...

Ingredients:

* Minced meat (I have pork, according to the recipe: beef + chicken) - 750 g.

* Egg (2 minced, 1 pureed) - 3 pcs.

* Onions (minced) - 1 pc.

* Potatoes (mashed) - 6 pcs.

* Bread (black, stale, sliced, minced) - 2 pcs.
* Butter (in puree) - 2 tbsp. l.

* Milk (warm, pureed) - 0.5 cups.

* Tomato paste (for the sauce, I used a lot more) - 1 tbsp. l.

* Water (in sauce) - 1 cup.

* Black pepper (ground, to taste)

* Salt (to taste)

* Hard cheese – 200 g

Prepare the puree in advance: peel the potatoes and cook until fully cooked. Crush and mix with butter. Add the egg to the slightly cooled puree to prevent it from curdling. Then mix the milk and add salt.
Grate the cheese and set it aside for now.
Soak 2 slices of dry black bread, squeeze a little, separate the pulp from the crusts. Place eggs, pepper, salt and bread into the minced meat. And I think that you can use absolutely any meat for these cutlets, depending on how you like it. Mix. We divide the resulting minced meat into round portions approximately 6 cm in size. We form them into cutlets with a depression in the middle. At first I tried to do this on a baking sheet, and somehow I felt uncomfortable, I circled around these cutlets, like around a billiard table... then I squeezed each cutlet into my palm with a small coffee spoon and adjusted each one on the baking sheet. And here we have such a plump, half-naked “model”...:-)

Grease a baking sheet with vegetable oil and place our cutlets in a row one by one. Place in a preheated oven (otherwise they staged a bad striptease here..:-) and bake at 200 C for about 15 minutes. No longer needed, they may dry out and burn at the next stage. We take out a baking sheet.

Now you need to spread the puree onto the cutlets - 2 teaspoons for each. Gently sprinkle with grated cheese... although no, we don’t sprinkle it! I tried it - then in any case it ends up on the baking sheet, I spread it out with my fingers, it seems to stick to the potatoes.

And again put them in the oven for minutes....uh-uh...I don’t remember...in general, until a golden crust forms on the puree. We take it out and put it on plates according to the number of hungry mouths (multiplied by 2-3 depending on the appetite of the hungry person) at that moment.
The most interesting thing is that the usual side dish as such is not needed for these cutlets. Two in one! The best addition is vegetables and herbs.

Cutlets or kofte are the most common dish in Turkey. There are about 300 varieties of them in Turkish cuisine. "Hasan Pasha" is just one of the varieties of Turkish cutlets.
These cutlets are absolutely amazing, just like all dishes of Turkish cuisine)))A very simple but original recipe, prepared quickly and without much hassle. They represent meat cutlets filled with mashed potatoes, lightly drizzled with tomato sauce and baked in the oven. The dish is not only tasty, but also very presentable and aesthetically pleasing, so it can be safely served to guests. You don’t even have to worry about the taste, you, your guests, and your family and friends will definitely like these cutlets!!! So, be sure to please them and yourself with this masterpiece of Turkish cuisine.

Ingredients for cutlets:

500 gr. minced meat (lamb or beef)
1 onion
1 egg
crumb of 2 slices of bread (soaked in milk and squeezed)
small bunch of parsley
0.5 tsp cumin
pinch of cinnamon
salt, ground black pepper

For mashed potatoes:

5 small potatoes
2 tbsp. butter
0.5 cups warm milk
salt

For the tomato sauce:

1 tbsp. with a heap of tomato paste
1 cup warm water
salt

Filling to taste: cheese, feta cheese, or pickled cucumbers with fried onions.

Preparation:
Peel the potatoes for mashed potatoes and boil until tender. Mix with butter and mash into a puree. Add milk, salt and mix well.
Add grated onion, egg, pre-soaked and squeezed bread in milk, spices and finely chopped parsley to the minced meat (if the minced meat turns out dry, you can add a little milk or water). Mix well.
The resulting minced meat should be divided into equal pieces the size of a small tangerine. We make cutlets out of them with a depression in the middle. Place the cutlets on a baking sheet greased with vegetable oil and bake for 15-20 minutes at 200C.
Place a small piece of cheese (or other filling) in the cavity of each finished cutlet and spread mashed potatoes on top using a spoon or pastry bag.Mix tomato paste with water, salt and pour this sauce over the cutlets.

Place in the oven again and bake until golden brown.
After which we take out our cutlets, serve and serve!!!
Very tasty with a salad of fresh vegetables!!! I did not serve a side dish, since the cutlets are quite filling, and one might say that they already have a side dish)))

Notes:
* The minced meat in these cutlets is mainly lamb, but you can also safely use beef)))
* Breadcrumbs are sometimes added instead of bread.
* I took white bread, but I read that in some regions of Turkey they also use black bread, so choose for yourself)))
* You can choose the filling according to your taste, or you can make it without it at all. I made it with hard cheese, since it is the most common and closer to my taste preferences)))
* It is best to beat mashed potatoes with a mixer, then it will be more airy.

Good luck)))

Enjoy your meal!!!
Аfiyet olsun!!!