Turkish Bulgar and Adana Kebab

Make the Bulgur Pilaf

1. Rinse the bulgur a few times until the water runs clear, then drain well.
2. In a pot over medium heat, heat the olive oil and butter. Add the minced garlic and tomato paste, and sauté for 1 to 2 minutes until fragrant and deeper in color.
3. Add the finely chopped bell pepper, grated tomato, and grated onion. Sauté for another 2 to 3 minutes until softened and most of the moisture cooks off.
4. Add the bulgur and stir to coat it in the tomato mixture. Sauté for 1 to 2 minutes to lightly toast the grains.
5. Pour in the chicken broth, then season with salt and paprika. Stir to combine.
6. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes.
7. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

Make the Adana Kebab

1. In a large bowl, combine the ground lamb, red bell pepper, minced garlic, paprika, salt, red chili flakes or Aleppo pepper, and black pepper. Mix until fully combined.
2. Transfer the mixture onto a parchment-lined baking tray and flatten it evenly into a large square or rectangle, about 1/2 inch thick.
3. Using a spatula, divide the meat into long individual kebabs.
4. Use the edge of a spatula, the back of a butter knife, or a chopstick to press lines halfway down each kebab to mimic the traditional Adana kebab pattern.
5. Air fry at 425°F for 12 minutes, or until cooked through and lightly charred around the edges.

Make the Yogurt Sauce

1. In a small bowl, whisk together the yogurt, mayonnaise, garlic, black pepper, thyme, oregano, and mint until smooth and creamy.

Make the Red Onion Salad

1. Toss together the sliced red onion, parsley, sumac, salt, and a drizzle of olive oil until evenly coated.

To Serve

1. Plate the bulgur pilaf alongside the Adana kebabs.
2. Add the yogurt sauce, red onion salad, pickled cabbage, lettuce, and roasted or pickled green chili on the side.