250 gr medium ground beef
1/3 cup Turkish bulgur, small grain
1 onion, grated
2 garlic cloves, mashed with salt
1 tsp crushed red pepper
1 tsp cumin
2 tbsp pine nuts
1 cup parsley, chopped
1 tsp salt
Pepper for taste
2-3 cubanelle pepper
2-3 tomatoes, halved
Mozzarella (Kashar cheese), grated
Soak the bulgur in hot water for 10 minutes to get it softened. Drain and wash. Add the rest of the kofte ingredients and knead well. Leave it in the fridge for an hour. Make walnut sized balls. Arrange the meatballs on the skewers.
Preheat the barbecue or oven (grill). Place the skewers along with the peppers and tomato halves (inside up) on the grill tray. Place the tray on the second rack from the top of the oven. Make sure to turn the skewers so that all sides of the meatballs are cooked equally. Leave it in for about 20 minutes.
Place the pide (pita) on the service plates. Cut them in bite size. Arrange the Kebabs on the pides. Sprinkle grated Mozzarella (Kashar cheese) and pistachio over the tops of the Kebabs. Serve with roasted Cubanelle peppers and tomato halves.
- Gavurdagi Salad, Ayran and Berries with White Chocolate Sauce.