Meatballs and kebabs
In Gaziantep, simit refers not to the sesame-covered bread but to the finest grind of bulgur, and this kebab takes its name from it. The bulgur binds the ground meat as they are kneaded together and absorbs the juices as the kebab cooks, keeping it moist. It is baked in a tray with vegetables and served with its juices.
Put the fine bulgur in a large bowl, pour 120 ml hot water over it, and stir. Cover and let it swell; when pressed between your fingers, the grains should have no hard centers.
Add the ground meat, grated onion, salt, Urfa pepper, and black pepper to the swollen bulgur. Knead for 12 minutes, pressing with the heel of your hand. The mixture is ready when it becomes sticky and holds a fingerprint; this protein binding is what lets the kebab stand up in the tray.
With wet hands, spread the mixture evenly in a 32-centimeter tray, about 1.5 centimeters thick. Thick spots may stay raw inside. Score the surface into diamond shapes with a knife, but do not cut all the way through.
Slice the tomatoes into rounds and halve the long green peppers. Arrange them with space between each piece on top of the mixture, then press them down gently.
Dissolve the tomato paste in 150 ml water and pour it around the edge of the tray. Bake in an oven preheated to 200°C / 390°F for 20–22 minutes. It is ready when the edges pull away from the tray, the top is browned, and clear, dark juices remain in the tray.
After soaking the fine bulgur in hot water, cover it and let it swell for 30 minutes. Bulgur that has not fully swollen will absorb the meat juices in the oven and leave the kebab dry.
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