besmeç – bulgur burgers

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.