Izgara Köfte (Turkish Grilled Meatballs)

Method

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1. 1Grate the onion and squeeze out its juice firmly with your hands; discard the juice. Dampen the bread slightly, squeeze it and crumble it.
2. 2In a large bowl, combine the beef, onion, bread, garlic, parsley, salt and spices.
3. 3Knead with your hand for 5-7 minutes, until the mixture turns smooth and slightly sticky, like a dough. Well-kneaded köfte holds together on the grill.
4. 4Cover and chill for at least 30 minutes, ideally 2-3 hours. Cold meat is easier to shape and gives juicier köfte.
5. 5With wet hands, take walnut-sized pieces and shape about 16 oval or flat patties.
6. 6Heat a grill or cast-iron pan over high heat until very hot and brush with a thin film of oil. Lay the köfte in with space between them and leave them alone for the first 3 minutes.
7. 7Once the undersides have a dark brown crust, flip and cook for another 3-4 minutes. They are done when they feel firm but springy when pressed in the center.
8. 8Serve hot with charred peppers, tomatoes and sumac onions, alongside a white bean salad (piyaz) or rice pilaf.