These lamb patties were delicious. For the mezze platter, we made small ones using coffee stirrers(!) as skewers. For a larger plate, we strongly suggest proper skewers – the stirrers were very prone to burning even though they’d been soaking for hours.
makes ~11 small kebabs1/2 cup bulgur wheat
1 1/2 cups minced onion
1 Tbsp minced garlic
1 Tbsp oil + more for cooking if needed
1 1/2 tsp sumac *
1 1/2 tsp Aleppo pepper *
1 1/2 tsp salt
1 tsp black pepper
1/2 ground beef
1/2 pound ground lamb
1/2 cup chopped cilantro (or you could use dill)
1/2 cup chopped parsley
* available in Greek and middle-Eastern markets.
Rinse the bulgur, then soak it in water for an hour. It should roughly double in quantity. Pour off as much of the soaking liquid as you can and fluff the bulgur with a fork.
Sauté the onions and garlic in the 1 Tbsp oil until just wilted, but not browned. Let cool.
Mix the bulgur, onions, garlic and all the remaining ingredients, then let then sit for an hour or so to incorporate the flavors.
Form into flat patties to skewer them, or into “torpedoes” or meatballs. To cook, we grilled ours on the barbecue, but you could also broil in the oven or lightly fry on the stovetop as desired.