Ingredients for zmir Kftefrom 'Secrets of the Turkish Kitchen'by Angie MitchellServes 4-450g/1lb minced beef or lamb1 medium onion, grated3 slices of stale bread, soaked in water and squeezed dry1 egg, beaten1 tsp ground cumin1 tsp dried mint1 cup fnely copped parsley1 tsp salt!resly ground black pepper" cup plain wite #our$un#ower oil for fryingAnd the rest!% potatoes, sliced1 green bell pepper, deseeded and sliced3 tomatoes, sliced& tbsp tomato paste& tbsp butterMethod 'iscard te crusts of te bread and crumble te rest into a bowl( )dd all te k*fte ingredients e+cept te #our and oil and only alf of te copped parsley( ,nead well until te mi+ture resembles a soft doug( -it wet ands take a piece te size of a large walnut and roll into a large fnger sape about &(5cm/1in( .ick( /ontinue until all te mi+ture is used( .e meatballs can now be co0ered and stored in te fridge until required( 1igtly fry te potato slices until tey start to go translucent and golden( 'rain on absorbent kitcen paper( 2oll te prepared meatballs in te #our( 3eat a little oil in a frying pan and fry tem on bot sides until crisp and ligtlybrowned( 'rain on absorbent kitcen paper( 4sing some of te butter, grease an o0en dis( /reate layers wit te potatoes, meatballs, and sliced tomatoes. Top with the sliced green papper and season with salt and freshly ground black pepper. Dilute the tomato paste in a cup of hot water and pour over the top. Dot the top with the remaining butter, cover and bake in a moderate oven for 30 mins or until the potatoes are soft and thesauce has thickened. Serve hot, garnished with the remaining parsley