Ingredients

• 4 piece red bell peppers
• 150 g walnuts
• 4 tbsp breadcrumbs
• 6 piece tomatoes
• 1 piece cucumber
• 500 ml yogurt
• 200 g bulgur
• 2 piece onion
• 2 bunch parsley
• 100 ml olive oil
• 80 ml lemon juice
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp red pepper flakes
• 4 clove garlic
• 2 tsp salt

Instructions

1. Roast the peppers

   Place red bell peppers directly over high heat on stovetop or under broiler for 15-20 minutes, turning every 5 minutes until completely charred and black all over. The skin should be blistered and easy to peel. Do not skip the charring step as it adds essential smoky flavor.

2. Prepare pepper paste

   Place charred peppers in plastic bag for 10 minutes to steam. Peel off blackened skin completely and remove seeds. Blend peeled peppers with 100g walnuts, breadcrumbs, 2 minced garlic cloves, paprika, and half the olive oil over medium speed for 2-3 minutes until smooth. Do not over-process or mixture will become oily.

3. Make bulgur mixture

   Rinse bulgur in fine mesh strainer until water runs clear. Pour boiling water over bulgur to cover by 2cm and let stand for 20-25 minutes until tender and doubled in size. Drain excess water and fluff with fork. Do not use too much water or bulgur will become mushy.

4. Prepare vegetables

   Finely dice 4 tomatoes and 1 onion into 3mm pieces, removing tomato cores and seeds. Grate cucumber on medium holes and squeeze out excess water with clean kitchen towel for 2-3 minutes until mostly dry. Finely chop parsley leaves, discarding thick stems. Do not skip squeezing cucumber or dips will be watery.

5. Make ezme salad

   Combine diced tomatoes, half the diced onion, remaining 50g chopped walnuts, cumin, red pepper flakes, and half the lemon juice over low heat for 3-4 minutes until slightly softened. Season with salt and let cool for 15 minutes until room temperature. Do not overcook or vegetables will lose their fresh texture.

6. Prepare cacık

   Mix yogurt with squeezed cucumber, remaining minced garlic, half the parsley, and remaining lemon juice over no heat for 2-3 minutes until well combined. Chill in refrigerator for 20 minutes until cold and flavors meld. Do not add salt until just before serving or cucumber will release more water.

7. Assemble çiğ köfte

   Knead drained bulgur with remaining onion, parsley, remaining olive oil, and salt by hand over no heat for 8-10 minutes until mixture holds together when squeezed. Wet hands every 2 minutes to prevent sticking. Form into walnut-sized balls and flatten slightly. Do not add too much oil or mixture will not bind properly.

8. Arrange the platter

   Arrange all components on large serving platter over no heat for 5 minutes, placing each meze in separate sections. Drizzle muhammara with olive oil and sprinkle with paprika. Garnish cacık with fresh herbs and serve at room temperature. Do not mix components together as each should maintain its distinct character.

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