Turkish Köfte (Köfte) — Grilled Spiced Meatballs with Sumac Onion

• 500 gground lamb (20% fat) (or use ground beef with similar fat content)
• 150 gyellow onion, grated (squeeze out excess juice)
• 10 ggarlic, finely grated
• 20 gfresh parsley, finely chopped
• 35 gfine bulgur (soaked to soften)
• 60 mlwater (for soaking bulgur)
• 2 tspground cumin
• 2 tspground paprika (sweet or mild)
• 1 tspAleppo pepper (pul biber)
• 1 tspground black pepper
• 1 tspground coriander
• 1 tspdried oregano
• 10 gfine sea salt
• 0.5 tspbaking soda (optional, for tenderness)
• 1 tbspolive oil (for brushing grates and köfte)
• 120 gred onion, thinly sliced
• 2 tspsumac
• 15 mllemon juice
• 10 gfresh parsley, roughly chopped

Instructions

1. 1

   Soften the bulgur by combining the fine bulgur with 60 ml water in a small bowl. Let it stand for 10 minutes until the grains swell and the water is absorbed, then fluff with a fork.

2. 2

   Prepare the onion so it flavors the meat without making it watery. Grate the onion, then squeeze it firmly in your hands or through cheesecloth until most of the juice is removed.

3. 3

   Mix the köfte base in a large bowl: ground lamb, squeezed grated onion, garlic, parsley, softened bulgur, and all spices, salt, and baking soda if using. Knead vigorously for 3 to 4 minutes until the mixture becomes tacky and cohesive; this develops a good bind so the köfte don’t crack on the grill.

4. 4

   Cover the bowl and chill the mixture for 30 minutes to firm the fat and let the spices bloom. While it chills, set up your grill for high heat and clean the grates well so the meat releases easily.

5. 5

   Shape the köfte into 12 oblong patties, about 60 g each, pressing them firmly so there are no air pockets. Wet your hands lightly with water between pieces to prevent sticking, and keep the shapes uniform so they cook evenly.

6. 6

   Make the sumac onion by tossing sliced red onion with sumac, lemon juice, parsley, and 2 g salt. Massage the onions for 30 seconds until they soften slightly and turn glossy, then set aside to mellow while you grill.

7. 7

   Brush the grill grates with 1 tbsp olive oil and preheat until very hot. Lightly brush the outside of the köfte with any remaining oil on the brush, then place them on the grill and cook for 4 to 5 minutes with the lid closed if possible.

8. 8

   Flip the köfte carefully and grill another 3 to 5 minutes until well browned and cooked through. Aim for an internal temperature of 71°C for lamb or beef; rest the köfte for 3 minutes so the juices redistribute before serving.