Turkish Islama Kofte Beef Bread Bowl

Ingredients

• 10 oz lean ground beef
• 4 slices rustic bread
• 1 cup low-sodium beef stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Mix the ground beef with the onion, garlic, cumin, 3/4 teaspoon salt, and plenty of black pepper. Knead it with your hands for 2 minutes, until it becomes smooth and tacky and pulls away from the bowl.
2. That kneading develops the protein that holds kofte together; an under-worked mixture crumbles on the grill.
3. Rest the mixture in the refrigerator for 15 minutes, then shape it into 8 small flat oval patties with wet hands.
4. Heat the oil or butter in a heavy skillet or grill pan over medium-high heat until very hot.
5. Cook the kofte for 3 to 4 minutes per side, pressing lightly, until well charred outside and cooked through to 160F (71C).
6. Warm the beef stock in a small pan and season it with salt and pepper. Islama means soaked, and this broth is the point of the dish.
7. Toast the bread slices until crisp on both sides, then dip each one briefly into the hot stock, no more than 2 seconds a side, so it drinks the broth without disintegrating.
8. Lay the soaked bread in bowls, top with the kofte and any pan juices, and finish with the fresh herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.