Spiced Lamb and Bulgur Kebab with Smoky Eggplant (Çiğ Köfte Style)
Let me take you to the bustling streets of Gaziantep, where the air is thick with the scent of sizzling lamb and charred eggplant. This isn't just any kebab; it's a love letter to Turkish home cooking, blending the earthy depth of fine bulgur with the bold richness of ground lamb. You'll first massage the bulgur with warm tomato paste until it swells, then fold in a fragrant symphony of cumin, paprika, and isot pepper. The eggplant, blistered over an open flame until its skin is black and its flesh is smoky and tender, becomes a velvety counterpoint to the juicy, spiced meat. As you shape the mixture onto skewers or form it into patties, you'll feel the cool, supple texture beneath your fingers. Grilled over hot coals or pan-seared to perfection, each bite offers a crackling exterior that gives way to a moist, herby interior. Serve these kebabs with a side of grilled peppers, thinly sliced red onions tossed with sumac, and a wedge of lemon for a bright, tangy finish. This is the kind of meal that brings people together—a humble yet profound dish that whispers stories of generations past, all on one plate.
Ingredients
- fine bulgur100g
- warm water100ml
- tomato paste1 tbsp
- red pepper paste1 tbsp
- ground lamb400g
- onion, finely grated1 medium
- garlic cloves, minced3
- isot pepper (Urfa biber)1 tsp
- ground cumin1 tsp
- smoked paprika1 tsp
- salt1 tsp
- black pepper0.5 tsp
- fresh parsley, finely chopped30g
- large eggplant1
- olive oil2 tbsp
- lemon wedges2
- red onion1 medium
- sumac1 tbsp
- flatbread (lavash or pide)4 pieces
Nutrition
Directions
- 1
Place the fine bulgur in a large bowl. In a small bowl, mix the warm water with tomato paste and red pepper paste until smooth. Pour this over the bulgur, stir, then cover with plastic wrap. Let it sit for 15 minutes until the bulgur swells and becomes tender.
- 2
While the bulgur rests, char the eggplant directly over a gas flame or under a broiler, turning frequently, until the skin is blackened and blistered all over and the flesh is soft. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Then peel off the skin, finely chop the flesh, and set aside.
- 3
To the bowl with the bulgur, add the ground lamb, grated onion (squeeze out excess liquid), minced garlic, isot pepper, cumin, smoked paprika, salt, and black pepper. Using your hands, knead the mixture for 3–4 minutes until it is well combined and slightly sticky. Fold in the chopped parsley and the reserved eggplant flesh. Cover and refrigerate for 20 minutes to firm up.
- 4
Meanwhile, slice the red onion into thin rings and place in a small bowl. Sprinkle with sumac and a pinch of salt, then rub the onion rings gently with your fingers. Set aside to marinate.
- 5
Divide the chilled kebab mixture into 8 equal portions. Shape each into a long, flat patty around a flat metal skewer (or shape into oval patties if not using skewers). Brush each kebab lightly with olive oil.
- 6
Grill the kebabs over medium-high heat (you can also use a cast-iron skillet) for about 4–5 minutes per side, until nicely charred and cooked through. In the last minute, warm the flatbread on the grill.
- 7
To serve, place a warm flatbread on each plate, top with a couple of kebabs, a handful of sumac onions, and a lemon wedge. You can also add grilled pepper and tomato on the side. Enjoy immediately.
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