An elaborate variation of Gaziantep cuisine; crushed pistachios are added into a finely ground mince mixture, which is then charred on a wide skewer. The pistachio's mild sweet crunch meets the mince's spice, standing out at special-occasion tables.
Lightly toast the pistachios in a dry pan for a few minutes and let cool, then crush so coarse pieces remain.
Knead the ground meat, tail fat, crushed pistachios, onion, red pepper, and salt thoroughly in a large bowl for 10 minutes.
Wetting your hands with cold water, press the mixture onto wide, flat skewers, spreading into a thin, long layer.
Cook the skewers over glowing charcoal, turning occasionally. Caution: if the heat is too low the meat will cook before the pistachios toast, so turn over balanced heat; the internal temperature must reach 71°C (160°F).
Important: Don't crush the pistachios too finely — leaving some larger pieces preserves the crunch when the meatball is cut. Caution: The pistachio pieces toast quickly while turning the skewers over the coals, so don't keep the heat too low, or the ground meat won't cook through either.
If you lightly roast the pistachios in a dry pan before adding them to the mixture, their aroma becomes more pronounced and visibly enriches the overall flavor of the meatballs.
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