Kofte Ekmek

Combine the ground lamb with grated onion, parsley, cumin, sumac, Aleppo pepper, salt, and black pepper, then knead the mixture for five minutes until it becomes sticky and cohesive.

Shape the seasoned meat into small flat oval patties about one centimeter thick, pressing them firmly so they hold together on the grill without crumbling.

Grill the kofte over high heat or on a ridged grill pan for three to four minutes per side until they develop a charred crust outside while remaining juicy inside.

Slice the Turkish bread loaves in half lengthwise and briefly toast them on the grill cut-side down to warm them through and add a light smoky char.

Stuff each bread half with several grilled kofte, sliced tomatoes, red onion rings, and a roasted green pepper, then serve immediately as a hearty handheld meal.