besmeç – bulgur burgers
ingredients - info
bulgur
minced lamb or beef
onions
parsley
garlic
eggs
all-purpose flour
olive oil
tomato puree
halloumi cheese
cherry tomatoes
courgette
red peppers
cream
pita breads
garden herbs
cumin
paprika
salt and pepper
The burgers. Cook the bulgur according to the instructions on
the packet. Chop the onions, garlic cloves and parsley very
finely. Mix with the minced lamb and cooked bulgur in a ratio of
3 to 1.
Knead well until the mixture is sufficiently homogeneous,
adding a few eggs, a few tablespoons of flour and some
tomato puree. Season with mild paprika, ground pepper, cumin
powder and salt. Make sure the mixture is sufficiently firm to
prevent the burgers from falling apart.
Spray the burgers with olive oil and grill them in the oven, pre-
heated at 185°C, until cooked through.
So much for the Besmeç. Then I continued thinking about how
to fill the plate in 'Turkish style'.
Make the sauce. Cut a courgette, an onion and a red pepper
into fine brunoise. Fry this mixture in a little olive oil. Season
with pepper from the mill and salt. Add a tub of tomato puree
and a few splashes of cream. Let it boil for a while and then
lower the heat. Now, below the boiling point, mix in a pot of
Greek yoghurt and stir well.
Cut the halloumi into ½ cm cubes and fry them brown in a hot
pan with a dash of olive oil. Wash and slice the cherry
tomatoes.
Make fried eggs, as many as there are plates to fill. Fry a few
slices of onion in some olive oil until they begin to caramelise.
Warm the pita breads for 2 minutes in a toaster and cut them
in half.
On the plate. Half a mirror of yoghurt sauce, around the
bottom of the pita bread. Top with some greenery, such as
basil leaves and parsley. Ordinary lettuce is also OK.
On top of that a bulgur burger, fried onion and a fried egg.
Season with pepper, salt and a little soft paprika. Put the top
of the pita bread against it. Finish with sliced cherry tomatoes
and fried halloumi.