Adıyaman Style (Raw Bulgur Kofta)
The defining touch is isot, the sun-fermented dark pepper of the Urfa–Adıyaman corridor. This is the meatless (etsiz) version standard today; the traditional version pounds fatless lamb into the bulgur. Locals stress long kneading (up to an hour). Serve wrapped in lettuce or lavash with lemon.
Method
Soak the isot in a bowl with a little water.
In another bowl combine the bulgur with grated onion, the spices, salt, isot, tomato paste and the whole lemon, and knead well.
Keep kneading, moistening your hands now and then, until the lemon releases all its juice; then remove the lemon. (For the best texture, knead for about 1 hour.)
Fold in the finely chopped parsley and the olive oil and mix thoroughly.
Shape the kofta by hand and serve with fresh lettuce, curly lettuce or lavash.