Back to 4 servings Köfte 500 g ground beef, about 20% fat; or a beef and lamb mix 1 medium onion, finely grated and squeezed dry 2 cloves garlic, minced 3 tablespoons fine bulgur, soaked in hot water 10 minutes, then squeezed dry 1 tablespoon tomato paste 1 teaspoon ground cumin 1 teaspoon Turkish pepper flakes (pul biber), or mild paprika 1 teaspoon dried oregano 0.5 teaspoon black pepper, ground 1.5 teaspoons salt 2 tablespoons olive oil, extra virgin, for brushing Sumac onion salad 1 medium red onion, thinly sliced 1 teaspoon sumac 2 tablespoons chopped flat-leaf parsley To serve green peppers, long Turkish or sweet peppers, for grilling flatbread or pide, to serve
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1 Step 1: Squeeze the soaked bulgur dry, then mix it in a large bowl with the beef, grated onion, garlic, tomato paste and all the seasonings.2 Step 2: Knead firmly for 5 to 6 minutes until smooth, sticky and slightly springy. Cover and chill at least 30 minutes so the flavors settle and the mixture firms up.3 Step 3: Set a grill, grill pan, or heavy skillet over high heat and let it get very hot. While it heats, combine the sliced red onion with the sumac, parsley, and a pinch of salt to make the salad.4 Step 4: Oil your hands lightly and divide the meat mixture into 12 portions. Press each into an oval about 3/4 inch thick, make a shallow thumbprint in the middle, and brush all over with olive oil.5 Step 5: Lay the köfte on the hot surface and leave them untouched for 4 to 5 minutes, then flip and cook another 4 to 5 minutes. They are ready when well browned, charred around the edges, and cooked all the way through. Put the green peppers on the grill at the same time and turn them until the skins blister.6 Step 6: Let the köfte sit for 2 minutes, then plate them hot alongside the sumac onion salad, the blistered peppers, and warm flatbread or pide.getsaucepan.com/r/c492c59c-98f6-5aec-b9c5-ae2f325a3a3e
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