- 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
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.