Ingredients

• 200 g fine bulgur
• 300 g ground lamb
• 2 tbsp tomato paste
• 1 tbsp red pepper paste
• 4 tbsp olive oil
• 1 piece onion
• 1 bunch fresh parsley
• 1 bunch fresh mint
• 4 piece scallions
• 200 g white cheese
• 400 g plain yogurt
• 2 piece cucumber
• 3 piece tomatoes
• 4 piece flatbread
• 100 g black olives
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prepare bulgur base

   Rinse fine bulgur under cold water until water runs clear. Place in a large bowl and add enough hot water to cover by 2cm. Let stand for 15-20 minutes until bulgur swells and softens completely. Drain excess water and squeeze bulgur with your hands to remove moisture. Do not use boiling water or the bulgur will become mushy.

2. Cook spiced lamb

   Heat 2 tbsp olive oil in a large pan over medium heat for 1 minute. Add finely diced onion and cook for 5-6 minutes until soft and translucent. Add ground lamb and cook for 8-10 minutes, breaking it apart with a wooden spoon until browned and no pink remains. Do not overcook or the meat will become tough and dry.

3. Add spices and paste

   Add tomato paste, red pepper paste, cumin, paprika, salt, and pepper to the cooked lamb. Cook over medium heat for 3-4 minutes, stirring constantly until pastes darken and become fragrant. The mixture should smell rich and aromatic, not raw. Do not let the paste burn or it will taste bitter.

4. Combine with bulgur

   Remove lamb mixture from heat and let cool for 5 minutes. Add the prepared bulgur to the lamb mixture and mix thoroughly with your hands for 3-4 minutes until well combined and mixture holds together when squeezed. The texture should be moist but not wet. Do not add liquid or the mixture will be too soft to shape.

5. Shape into portions

   With damp hands, shape the bulgur-lamb mixture into small oval patties, about 6cm long. Arrange on a serving platter and drizzle with remaining olive oil. The patties should hold their shape firmly and have a slightly glossy appearance. Do not make them too large or they will be difficult to eat by hand.

6. Prepare fresh accompaniments

   Finely chop parsley, mint, and scallions, keeping each herb separate. Dice cucumbers and tomatoes into small cubes. Arrange herbs, vegetables, white cheese, yogurt, and olives in separate small bowls around the shaped meat. Everything should look fresh and colorful. Do not mix the herbs together as each adds its own distinct flavor.

7. Warm bread and serve

   Warm flatbread in a dry pan over medium heat for 30-60 seconds per side until slightly puffed and heated through. Wrap in a clean kitchen towel and place on the table immediately. The bread should be warm and soft, perfect for wrapping the other components. Do not let the bread get cold as it becomes less pliable.

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