Ingredients

Method

• 1 onion, finely chopped
• 4 T olive oil
• 2 cloves garlic, crushed
• 2 T baharat
• 2 free-range eggs
• 1/4 cup thick plain yoghurt
• 130 g bulgur wheat
• 2 T parsley chopped
• 1 T oregano
• sea salt and freshly ground black pepper, to taste
• 500 g free range beef mince
• sumac, for sprinkling
• thick plain yoghurt, for serving
• lemony rice, for serving

Method

Ingredients

Fry the onion in 2 T olive oil until soft and golden. Stir in the garlic and baharat and cook for 2 minutes.

Meanwhile, beat the eggs with the yoghurt. Stir the bulgur wheat, herbs and seasoning into the egg- and-yoghurt mixture. Allow to stand while the onion cooks and cools. Add the cooled onion and the beef mince and mix together.

Heat the remaining oil in a non-stick pan, about 20 cm in diameter. Add the mince mixture, patting it down to form a flat cake. Cook over a medium to low heat for 5 minutes, or until nicely browned.

Invert onto a suitable plate and slide back into the pan, adding a little more oil if necessary, to brown the other side. The meat should be moist. Sprinkle with sumac, slice into wedges and serve with yoghurt and lemony rice.