Akçaabat Köftesi with Charred Peppers and Sumac Piyaz Tips, FAQ & printable recipe

Tips for success

For the best texture, use a mix of beef and lamb fat, and do not overwork the meat after adding the bread. The kneading is what develops the binding, but once the bread is in, handle the mixture gently.

Wet your hands frequently to prevent sticking, and shape the patties evenly so they cook at the same rate.

Sumac is a key ingredient in the piyaz—its tangy, lemony flavor brightens the whole dish. If you can't find sumac, you can use a squeeze of lemon juice, but the flavor will be different.

For a more intense char, leave the peppers whole and turn them only once. Serve the köfte immediately after resting, as they lose their juiciness if they sit too long.

Variations

• Spicy Köfte: Add 1 teaspoon of red pepper flakes or a minced fresh chili to the meat mixture for a kick. Serve with extra sumac on the side.
• Herb-Infused: Stir 2 tablespoons of chopped flat-leaf parsley and 1 teaspoon of dried oregano into the meat mixture before shaping.
• Lamb Only: Replace the beef with ground lamb and omit the lamb fat, as the lamb is already rich. Increase the garlic to 8 cloves for a punchier flavor.
• Tomato Piyaz: Add a diced ripe tomato and a handful of chopped fresh mint to the piyaz for extra freshness and color.

Storage and make-ahead

Fridge

Store leftover köfte and vegetables in an airtight container for up to 3 days. Keep the piyaz separate for up to 2 days.

Freezer

Freeze cooked köfte in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat köfte in a skillet over medium heat with a splash of water, or in a 350°F (175°C) oven for 5–7 minutes.

Leftover köfte and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. The piyaz can be stored separately for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to keep the meat moist.

The meat mixture can be prepared up to 2 days ahead and kept refrigerated. Shape the patties and store them between layers of parchment paper.

You can also grill the köfte and vegetables ahead, then reheat them in a hot skillet or oven just before serving. The piyaz is best made fresh, but it can be made a few hours ahead.

Serving ideas

Serve the köfte hot off the grill, with the charred peppers and tomatoes alongside. Spoon the sumac piyaz over or next to the meat, and offer warm flatbread for wrapping. A simple green salad or a dollop of yogurt would also be lovely, though the video keeps it pure.

This dish is meant to be shared, with everyone assembling their own flatbread wraps. The combination of smoky meat, tangy piyaz, and charred peppers is a symphony of flavors and textures.

It's a satisfying, complete meal that needs no sides, but a glass of chilled ayran or a light Turkish red wine would be a perfect match.

Frequently asked questions

Recipe card

Akçaabat Köftesi with Charred Peppers and Sumac Piyaz

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 1 1/4 lb ground beef (80/20)
• 3 1/2 oz lamb fat, finely chopped
• 6 cloves garlic, minced
• 2 oz stale sourdough bread, soaked and squeezed
• 1 tsp salt
• 4 Turkish long green sivri peppers
• 2 tomatoes, halved
• 1 can (15 oz) white beans, drained and rinsed
• 1 red onion, thinly sliced
• 1 tbsp sumac
• 2 tbsp olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: gluten

Estimated nutrition per serving

Calories

650

Protein

38 g

Carbohydrates

28 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.