25gTurkish sweet red pepper paste (tatlı biber salçası), or more tomato paste
200mlboiling water
a fewlong green Turkish peppers
1red onion, cut into wedges
2tomato, cut into wedges
How I make it
Preheat the oven to 190 °C. Grease 1 round roasting tin of approx 26–28 cm (10–11 in) diameter. Alternatively, you can use a rectangular roasting tin of approx 20x30 cm (8x12 in), or any size baking sheet.
Place the minced meat on a large cutting board. Add the chopped animal fat (if using), onion, flat leaf parsley, garlic, pul biber and salt. Chop with a large knife until well mixed, around 2–3 minutes. This method gives a better texture than mixing by hand.
Place the meat in the roasting tin. Press the meat gently into the shape of a large burger, filling the entire roasting tin, making sure to not make the meat overly compact. If using a larger than recommended roasting tin/baking sheet, aim for a round shape of approx 26–28 cm (10–11 in) diameter.
Mix the tomato paste, red pepper paste (if using) and boiling water until completely homogenous. Spread on top of the meat. Top with pieces of peppers and tomatoes in a pattern you like.
Roast in the middle of the oven until nicely coloured and cooked through, 30–40 minutes. Cool for a few minutes, then cut into portion sized pieces and serve.
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