step 1
Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices
Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil
Mix together, kneading well for at least 2-3 mins
If you need to, wet your hands with cold water to prevent the mixture from sticking
The mixture should be sticky when ready
Cover and chill for at least 2 hrs, or up to 12 hrs
step 2
When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6
Divide the mixture into 12 equal portions, around 85g each
If you’d like to skewer them, divide into 8 equal portions and roll into balls
Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed
Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal
Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill
Shape into 20cm-long köfte
Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape
