Akçaabat Köftesi with Charred Peppers and Sumac Piyaz

These Akçaabat köfte are the pride of Turkey's Black Sea coast: juicy, garlicky patties made with beef and lamb fat, grilled until charred outside and tender inside. Paired with blistered sivri peppers and a bright sumac white bean salad, this is a complete, smoky dinner that comes together on one grill pan.

The beauty of this recipe lies in its simplicity. A handful of ingredients—beef, lamb fat, garlic, soaked bread, and salt—are kneaded until silky, then grilled over high heat to develop a deeply savory crust.

The charred peppers and tangy piyaz cut through the richness, making every bite balanced and satisfying. It's a dish that feels both rustic and refined, perfect for a weeknight or a weekend gathering.

Ingredients

Why this recipe works

The combination of beef and lamb fat is what gives these köfte their signature juiciness. The fat melts as the patties cook, basting the meat from within and keeping it moist even after a hard sear.

The soaked bread acts as a binder, trapping moisture and creating a tender, almost creamy texture that you don't get with plain ground meat.

Kneading the mixture for a full 15 minutes is not optional—it breaks down the proteins and emulsifies the fat, transforming the mixture into a cohesive, sticky paste.

This is what allows the patties to hold together on the grill without falling apart, while still remaining tender. The resting period in the fridge lets the garlic and salt penetrate the meat, deepening the flavor.

Notes and substitutions

For the best results, use ground beef with at least 20% fat. The lamb fat, known as kavram yağı, is traditional, but if you can't find it, beef suet or extra fatty ground beef works. The stale sourdough bread should be soaked in water, then squeezed dry before adding—it should be moist but not dripping.

Sivri peppers are long, thin Turkish green peppers with a mild heat. If unavailable, padrón or shishito peppers are good substitutes.

For the piyaz, any white bean works, but cannellini beans have a creamy texture that holds up well. Sumac is essential for its tangy, lemony flavor—there is no substitute that provides the same brightness.

• lamb fat: Beef fat (suet) or extra ground beef with higher fat content, about 20% fat.
• sivri peppers: Padrón peppers or shishito peppers, or use a mild green chili like Anaheim.
• white beans: Cannellini beans or Great Northern beans, both work well.
• stale sourdough bread: Use any stale white bread or panko breadcrumbs soaked in water.

Equipment

• Grill pan or cast-iron skillet
• Mixing bowl
• Box grater or food processor
• Tongs
• Spatula
• Cutting board
• Chef's knife