These Balkan-style, finger-shaped grilled meat patties get an airy texture from baking powder and a savory flavor from garlic. Cook them on an outdoor grill or in a cast-iron skillet, then serve hot with lavash, raw onion and kaymak (clotted cream).
In a large bowl, knead the ground beef and ground lamb with the crushed garlic, baking powder, salt, black pepper and Turkish red pepper flakes for 5–6 minutes, squeezing the mixture with your hands. It should be sticky and hold together as one mass.
Cover the mixture and refrigerate for at least 30 minutes. The chilled mixture will stick less to your hands when shaping.
Take portions of about 40 g and shape them with wet hands into medium-thick, finger-shaped patties.
Cook the patties on a very hot outdoor grill or in a cast-iron skillet, turning them so each side cooks for 3–4 minutes. Caution: Do not turn them too often or they may fall apart before a crust forms.
Serve the hot patties on lavash with finely chopped raw onion and kaymak.
Important: Chill the mixture for at least 30 minutes before shaping, or the patties may fall apart on the grill. Do not turn them too often; let each side cook undisturbed for a few minutes to form a crust. Allergens: wheat (gluten) in the lavash and dairy in the kaymak served alongside.
Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
Hamur bir türlü toparlanmadı, un eklemek zorunda kaldım. İlk seferde dağıldı, ikinci denemede daha iyi tutundu.
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