Kofte ekmek

Ingredients for 4 servings:

• 1 loaf(s) (Ekmek), Turkish white bread
• 1 small onion(s), red
• 1 pinch(s) sumac
• 1 pinch of salt
• 1 bunch parsley, finely chopped
• 1 vegetable onion(s), finely diced
• 1 garlic clove(s), finely diced
• 350 g minced meat (mixed beef and lamb)
• 1 m.-sized egg(s)
• 1 tsp olive oil
• ½ tsp cumin powder
• 1 pinch(s) Pul Biber
• ½ tsp pepper, freshly ground
• ½ tsp salt
• 4 pointed peppers (Carliston Biber), green, mild
• 1 beef tomato(s), sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Meatball bread, Turkish street food

Cut the bread in half and then in half again lengthwise. Remove some of the soft inner breadcrumbs and set aside. Finely slice the red onion and season with sumac and salt. Chop the parsley and mix one-third of it with the red onions to make an onion salad. Place the minced meat, sweet onion, garlic, parsley, egg, olive oil, and about half of the crumbled breadcrumbs in a bowl. Season with cumin, chili flakes, salt, and pepper. Mix the minced meat mixture well, then use moistened hands to form about twelve meatballs (kofte) and flatten them slightly. Grill the kofte over the embers for eight to ten minutes. Grill the pointed peppers on all sides. Now top each bread pocket with two slices of tomato, one grilled pointed pepper, some onion salad, and three grilled kofte and serve immediately. Tip: Alternatively, use four mini flatbreads instead of ekmek. If you put the kofte on a skewer after they have been grilled on both sides, you can also grill the edges until crispy.