Spiced Beef and Bulgur Kebab with Yogurt Sauce

Ingredients

• lean ground beef400g
• fine bulgur100g
• onion, finely grated1 medium
• garlic cloves, minced3
• egg1
• ground cumin2 tsp
• sweet paprika1 tsp
• ground cinnamon0.5 tsp
• salt1.5 tsp
• black pepper0.5 tsp
• flatbread or pita4 pieces
• plain full-fat yogurt200ml
• tomato paste2 tbsp
• butter30g
• fresh parsley, chopped0.25 cup
• sumac1 tsp
• olive oil2 tbsp

Directions

1. 1

   In a large bowl, combine the ground beef, fine bulgur, grated onion, half the minced garlic, egg, cumin, paprika, cinnamon, salt, and pepper. Use your hands to knead the mixture for 3 minutes until very sticky. Cover and rest in the fridge for 20 minutes—this allows the bulgur to absorb moisture and the flavors to meld.

2. 2

   While the mixture rests, prepare the sauces. In a small bowl, mix the yogurt with the remaining minced garlic and a pinch of salt. Set aside. In a separate small saucepan, melt the butter over low heat, then stir in the tomato paste and cook for 1 minute until fragrant. Add 2 tablespoons water, stir, and keep warm.

3. 3

   Shape the meat mixture into oval patties about 1 cm thick (you should get 12-16 small patties). Heat olive oil in a large non-stick skillet over medium-high heat. Cook the patties in batches for 3-4 minutes per side until deeply browned and cooked through. Transfer to a plate and tent with foil.

4. 4

   Lightly warm the flatbreads in a dry skillet or on the grill for about 30 seconds per side. To serve, place a warm flatbread on each plate, top with a drizzle of the garlic yogurt, then arrange the patties over the yogurt. Spoon the warm tomato-butter sauce over the patties.

5. 5

   Finish with a sprinkle of sumac and fresh parsley. Serve immediately with lemon wedges if desired—the tang cuts through the richness beautifully. You can also add fresh mint or grilled peppers on the side for extra color.