Simit kebab gets its distinctive texture from the fine bulgur mixed into the meat rather than from breadcrumbs alone. The combination of pine nuts, garlic, cumin and red pepper gives the kebabs a deeply savory character, while a little grated cheese and pistachio make an excellent finish.

INGREDIENTS

• 1.43 lb (650 g) ground beef or lamb
• 7 oz (200 g) fine bulgur, soaked in warm water
• 3 oz (85 g) pine nuts
• 0.7 oz (20 g) garlic, crushed
• 1 oz (30 g) onion, grated
• 2 bunches parsley, finely chopped
• 0.5 oz (15 g) köfte spice blend
• Cinnamon, to taste
• Cumin, to taste
• Black pepper, to taste
• 0.5 oz (15 g) red pepper flakes, soaked
• Salt, to taste
• Pistachios, for serving

PREPARATION

1. Soak the fine bulgur in warm water until softened.
2. Combine the ground meat, bulgur, pine nuts, garlic, grated onion and parsley.
3. Add the spices, red pepper and salt.
4. Knead thoroughly until the mixture becomes cohesive.
5. Shape into elongated kebabs.
6. Thread onto skewers.
7. Grill until browned and cooked through.
8. Finish with pistachios and grated cheese if desired.
9. Serve hot.

STRUCTURED METADATA

Prep Time: 25 minutes

Cook Time: 20 minutes

Servings: 6

Calories: ~550 kcal per serving

Difficulty: Medium