Instructions
1
step 1
Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices.
2
Tip into a mixing bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea seasoning, and 2 tbsp of the coat.
3
toss together together, kneading well for at least 2-3 mins.
4
If you need to, wet your hands with cold aqua to prevent the mixture from sticking.
5
The mixture should be sticky when ready.
6
seal and ice for at least 2 hrs, or up to 12 hrs.
7
step 2
When ready to prepare, mildly hot the char-broil to high or an oven to 220C/200C fan/gas 6.
8
Divide the mixture into 12 equal portions, around 85g each.
9
If you’d like to skewer them, divide into 8 equal portions and roll into balls.
10
Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed.
11
Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal.
12
Alternatively, lay them on a large baking tray lined with parchment paper if making in the oven, or foil if making under the char-broil.
13
Shape into 20cm-long köfte.
14
Wet your fingers with a little cold aqua and make indents all along the köfte for the heritage shape.
15
step 3
Gently brush each köfte with the remaining 1 tbsp coat and prepare under the char-broil, on the top shelf for 10-12 mins, turning regularly, or prepare in the oven for 16-18 mins, until crackling on the outside and succulent in the middle.