Coming from the Akçaabat district of Trabzon, this köfte is made from finely ground beef mince with a simple spice mix dominated by cumin and black pepper. Shaped long and thin and cooked on the grill, the köfte are served with sautéed onions and charred tomatoes.
Put the ground beef in a large bowl, strain the juice from the grated onion and add it in; add cumin, black pepper, salt and baking soda, and knead until the mixture becomes sticky.
Shape the mixture into long, thin finger-shaped meatballs, arrange them on a tray, cover and let rest in the fridge for 30 minutes.
Arrange the meatballs on a well-heated grill and cook, turning, until both sides are nicely browned.
On the same grill, char the tomatoes and long green peppers and serve them hot together with the meatballs.
Important: The ground meat shouldn't be too lean — a low fat ratio causes the meatballs to dry out. Caution: Chilling the meatballs in the refrigerator for at least 30 minutes before grilling helps them hold their shape better. No allergens specified.
Adding a pinch of baking soda to the meatball mixture keeps the meatballs fluffier and softer when grilled.
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