Turkish-Style Köfte with Bulgur Pilaf and Sumac-Spiced Roasted Vegetables

Preheat oven to 425°F (220°C).

Finely grate half the onion and squeeze out excess moisture with paper towels. Finely dice the other half and set aside for the bulgur.

Mince 2 garlic cloves for the köfte and 1 for the vegetables.

Finely chop the parsley and mint leaves.

In a large bowl, combine ground lamb, ground beef, grated onion, 2 minced garlic cloves, 3 tablespoons chopped parsley (reserve the rest), 1 tablespoon mint leaves, 3/4 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon Aleppo pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Mix the meat mixture thoroughly but gently with your hands until well combined. Divide into 8 equal portions and shape into oval patties about 3 inches long and 1 inch thick. Place on a plate and refrigerate for 15 minutes to firm up.

Meanwhile, cut the zucchini, red bell pepper, and eggplant into 1-inch chunks.

In a large bowl, toss the vegetables with 2 tablespoons olive oil, 1 minced garlic clove, 2 teaspoons sumac, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Spread vegetables on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.

While vegetables are roasting, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until translucent.

Add the pine nuts to the saucepan and toast for 1-2 minutes until lightly golden.

Add the bulgur, remaining 1/4 teaspoon cumin, and 1/4 teaspoon salt to the saucepan, stirring to coat grains with oil.

Pour in 2 cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until liquid is absorbed and bulgur is tender.

While bulgur is cooking, heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Cook the köfte patties for 3-4 minutes per side until browned and cooked through (internal temperature of 160°F).

In a small bowl, combine the Greek yogurt with the remaining 1 tablespoon mint, 1 tablespoon parsley, zest of half the lemon, 1 tablespoon lemon juice, and a pinch of salt.

Fluff the bulgur pilaf with a fork and stir in the remaining parsley.

To serve, divide the bulgur pilaf between two plates. Arrange 4 köfte patties and a portion of roasted vegetables alongside. Serve with the yogurt sauce and lemon wedges.