Meatballs and kebabs
Originating in the Akçaabat district of Trabzon, these patties are made with finely ground beef and a simple seasoning mix led by cumin and black pepper. Shaped into long, thin patties and grilled, they are served with sautéed onion and charred tomatoes.
Place the ground beef in a large bowl. Squeeze the liquid from the grated onion and add the onion to the beef. Add the cumin, black pepper, salt, and baking soda, then knead until the mixture becomes sticky.
Shape the mixture into long, thin finger-shaped patties and arrange them on a tray. Cover and refrigerate for 30 minutes.
Arrange the patties on a very hot grill and cook, turning them, until nicely browned on both sides.
Char the tomatoes and long green peppers on the same grill and serve them hot with the patties.
Important: The ground beef should contain some fat; very lean beef can make the patties dry. Chilling the patties for at least 30 minutes before grilling helps them hold their shape. No allergens are listed.
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