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PdfIngredients:
First, before the two secret ingredients, these are key. In a food processor, pulse together ½ medium yellow onion, 3-4 large cloves garlic, and a large handful of fresh parsley. Pulse well.
Add 1b of ground beef (or mixture of beef/ lamb) to a large bowl. Top it with the mixture.
Then add three pinches salt, Itbsp thyme, ½ teaspoon turmeric, ½ teaspoons cumin, 1 to 1.5 tbsp sumac, ½ tbsp Aleppo pepper, and fresh cracked pepper.
Now, to make it super juicy, add ½ tbsp baking powder and ¼ cup bone broth. Trust me on this. Mix it well, ensuring everything is mixed well. Cover and let it soak up the flavors for at least 2-4 hours, but ideally, overnight.
When you are ready to make these, dip your fingers/hands in a bit of water to make it easier, then use your fingers/hands to roll them into logs, into patties, or whatever shape you prefer.
Grill these or if you dont have one, pan fry them on medium-high heat till they develop a nice crust on all sides. Time depends on how thick/thin you make them.
Plate these up dusted with more sumac, fresh parsley, and serve with an easy labneh (or thick greek yogurt) dip topped with olive oil and Aleppo pepper.
For sides of some simple pickled red onions, slice 1 large red onion super fine. Add the onion to a bowl. You could top this with some pomegranate molasses or for a less sweet version, top with the juice of 1 large lemon, a couple pinches salt, and 1.5 to 2 tbsp sumac. Mix well, then let onions sit for 1-2 hours, stirring a couple times during that time.