Acılı Köfteler (Spicy Lamb & Bulgur Meatballs with Roasted Pepper Glaze)

Instructions

1. 1

   Preheat your oven to 190°C. Place fine bulgur in a bowl, pour over 150 ml of boiling water, cover, and let it sit for 10 minutes until absorbed and softened.

   ~10 min
2. 2

   Finely chop the onion, garlic, and fresh parsley.

   ~5 min
3. 3

   In a large mixing bowl, combine the lamb mince, softened bulgur, chopped onion, garlic, parsley, red pepper paste, the first portion of hot pepper paste (15g), cumin, pul biber, black pepper, salt (5g), and the first portion of olive oil (30ml). Knead thoroughly for 5-7 minutes until well combined and slightly sticky.

   ~7 min
4. 4

   Form the mixture into small, oval-shaped meatballs, approximately 40-50g each. Place them evenly on a baking tray.

   ~10 min
5. 5

   Bake the kofte for 20-25 minutes, or until cooked through and lightly browned.

   ~25 min
6. 6

   While the kofte bakes, halve and deseed the red bell peppers. Drizzle with a little olive oil and roast them in the same oven (or a separate tray) for 15-20 minutes until softened and slightly charred.

   ~20 min
7. 7

   Once peppers are roasted, transfer them to a blender. Add tomato paste, the second portion of hot pepper paste (10g), the second portion of olive oil (30ml), pomegranate molasses, water (50ml), and salt (2g). Blend until smooth.

   ~5 min
8. 8

   Pour the blended glaze into a small saucepan. Bring to a gentle simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened.

   ~5 min
9. 9

   Remove the baked kofte from the oven. Gently toss them in the warm pepper glaze until evenly coated.

   ~2 min
10. 10

    Serve immediately, garnished with fresh parsley if desired.