Akçaabat Köftesi with Charred Peppers and Sumac Piyaz Step-by-step instructions

Before you start

Before starting, make sure the ground beef and lamb fat are well chilled. Soak the stale bread in water for a few minutes, then squeeze out the excess liquid.

Mince the garlic and set aside. Have all your ingredients ready and the grill pan preheating. The meat mixture needs to rest overnight, so plan ahead if possible.

Instructions

Prep and Shape

1. 1Prepare the Meatball Mixture
   In a large bowl, combine the ground beef, chopped lamb fat, minced garlic, squeezed bread, and salt. Knead the mixture with your hands for about 15 minutes until it becomes sticky and paste-like. Cover and refrigerate overnight, or for at least 2 hours, to allow the flavors to meld.
   Look for The mixture should feel tacky and hold together when pressed.
   Tip Kneading develops the proteins, giving the köfte a tender, juicy texture.
2. 2Shape the Patties
   Wet your palms with cold water. Take a handful of the meat mixture and shape it into a wide, flat, circular patty about 1/2 inch thick. Repeat with the remaining mixture. Keep the patties uniform in thickness so they cook evenly.
   Look for Patties should be about 4 inches across and 1/2 inch thick.
   Tip Wet hands prevent sticking and help shape smooth patties.

After kneading, the meat mixture should be glossy and sticky, holding together when pressed. The patties should be uniform in thickness, about 1/2 inch, and smooth on the edges. The mixture should be cold and firm, making it easy to shape with wet hands.

Grill and Char

3. 3Heat the Grill Pan
   Place a ribbed cast-iron grill pan over high heat until it is smoking hot. Lightly brush the pan with a little olive oil. The pan must be very hot to get a good sear on the meatballs.
   Look for A drop of water should sizzle and evaporate immediately.
   Tip Don't overcrowd the pan; cook in batches if needed.
4. 4Grill the Meatballs
   Place the patties on the hot grill pan. Cook for 3 minutes per side, without moving them, until a deep brown crust forms. The interior should be cooked to 160°F (71°C). Transfer to a plate and let rest.
   Look for The patties should have distinct grill marks and feel firm to the touch.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Resist the urge to press down; that releases juices and dries them out.
5. 5Char the Peppers and Tomatoes
   In the same pan, add the sivri peppers and tomato halves. Cook over high heat, turning occasionally, until the peppers are blistered and charred in spots and the tomatoes are soft and caramelized, about 5-7 minutes.
   Look for Peppers should be softened and charred, tomatoes juicy and browned.
   Tip Charring adds a smoky depth that complements the rich meat.

The meatballs should have deep, dark grill marks and a crusty exterior. The interior should be cooked to 160°F (71°C), with clear juices. The peppers should be charred in spots and softened, and the tomatoes should be caramelized and juicy. The kitchen should smell smoky and savory.

Assemble and Serve

6. 6Make the Sumac Piyaz
   In a medium bowl, combine the drained white beans, sliced red onion, sumac, and remaining olive oil. Toss well to coat. Season with a pinch of salt if desired. Set aside to let the flavors meld.
   Look for The onions should be lightly coated and the beans glistening.
   Tip Letting the piyaz sit for a few minutes softens the onion's bite.
7. 7Serve with Flatbread
   Warm flatbreads, if using. Place the grilled meatballs on a serving platter with the charred peppers and tomatoes. Spoon the sumac piyaz alongside. Serve hot, with the juices from the meatballs drizzled over everything.
   Look for The meatballs should be juicy and tender, with a charred exterior.
   Tip Serve immediately for the best texture and temperature contrast.

The piyaz should be bright and tangy, with the onions slightly softened and the beans coated in the sumac dressing.

The meatballs should be juicy and tender, with the charred peppers and tomatoes adding a smoky counterpoint. Everything should be served hot, with the juices drizzled over the top.

Common mistakes

One common mistake is not kneading the meat long enough. The mixture needs to become sticky and paste-like, which takes a full 15 minutes. Another is pressing down on the patties while they grill—this squeezes out the juices and makes them dry.

Also, don't skip the resting period; it's essential for flavor and texture. Finally, make sure the grill pan is truly hot before adding the meat, or you won't get a good sear.

How to tell it’s done

The köfte are done when they are charred on the outside and reach an internal temperature of 160°F (71°C) on an instant-read thermometer. The juices should run clear, and the patties should feel firm but yield slightly to the touch.

The peppers should be blistered and soft, and the tomatoes caramelized and juicy. The piyaz is ready when the onions have softened slightly and the flavors have melded.

• Ground meat: 160°F (71°C) in the thickest part