Pan-Seared Turkish Chicken Kofte with Sumac Onions

Peel and cut 1 medium red onion in half, then slice it into very thin half-moons. In a medium bowl, combine the sliced onion with 1.5 tbsp ground sumac, 1 tbsp squeezed juice from the raw lemon, and 0.5 tsp salt. Gently massage the mixture with your fingers for 30 seconds to soften the onions, then set aside to macerate.

Finely mince 100g raw white button mushrooms until they resemble coarse breadcrumbs. Finely chop 30g fresh flat-leaf parsley and 20g fresh mint, keeping them separate. Mince 3 cloves of raw garlic.

In a large bowl, combine 450g raw ground chicken, the minced mushrooms, the minced garlic, half of the chopped parsley (15g), half of the chopped mint (10g), 1 tsp ground cumin, 1 tsp Aleppo pepper flakes, 1 tsp dried oregano, 1 tsp salt, and 0.5 tsp black pepper. Mix thoroughly with clean hands until completely cohesive.

Divide the chicken mixture into 9 equal portions and shape each into an oval patty (kofte), about 2 cm thick. Place them on a clean plate.

In a small saucepan, bring 200ml chicken stock and 1 tbsp olive oil to a boil over high heat. Stir in 150g uncooked couscous, cover with a tight-fitting lid, and remove from the heat. Let stand undisturbed for 5 minutes to steam. Fluff with a fork and stir in the remaining 15g parsley and 10g mint.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken patties in a single layer. Sear for 4 to 5 minutes on the first side until a deep golden-brown crust forms.

Flip the patties and cook for another 4 minutes on the second side, ensuring they reach an internal temperature of 74°C. Remove from the heat.

To serve, divide the herbed couscous among 3 plates. Place 3 seared chicken koftes on each plate. Accompany with a generous mound of the macerated sumac onions and a dollop of 50g plain Greek yogurt dusted with the remaining 0.5 tsp Aleppo pepper flakes.