Turkish Köfte (Meatballs)

Add the bread crumb (or slices) and the halved onion into a food processor. Pulse for 30 seconds until roughly combined.

Add the minced meat, baking soda, butter, salt, and black pepper to the food processor. Continue to pulse until the mixture forms a paste-like consistency.

Wet your hands to prevent sticking. Shape the mixture into flat, round patties. Press your fingers onto each patty to increase the surface area, which enhances flavor development during cooking.

Heat a cast iron pan over medium heat. Place about six patties in the hot pan and cook them.

Flip each köfte several times while cooking to ensure even browning. Add the whole tomatoes and peppers to the pan alongside the meatballs.

While the köfte are cooking, mix the 1 teaspoon of butter with 1 cup of hot water in a small bowl.

Score the flatbreads. Pour half of the hot water and butter mixture into the pan. Immediately place half of the flatbreads into the pan to soak up the flavors. Repeat the process with the remaining köfte, butter-water mixture, and flatbreads.

Place the soaked bread in a serving dish. Arrange the cooked köfte on top of the bread. Serve immediately, optionally with pickles or yogurt.