At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 8 servings
• Prep time: 20 minutes
• Cook time: 40 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 8 servings.

• Calories: 360 kcal
• Protein: 25 g
• Carbohydrates: 8 g
• Fat: 26 g
• Fiber: 3 g
• Sodium: 429 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 1 kg (2.2 lb) ground beef, lamb, or a beef-lamb blend
• 1 onion
• 1 bunch parsley
• 2 slender Anaheim peppers
• 3 garlic cloves
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) fine salt
• 1 teaspoon (5 ml) ground black pepper
• 1 teaspoon (5 ml) pul biber or Aleppo-style red pepper flakes
• 4 tbsp butter
• 1 1/2 tbsp biber salçası (red pepper paste; substitute mild red pepper paste or tomato paste mixed with paprika)
• 3/4 cup plus 1 tablespoon (200 ml) water

Ingredients (continued)

• 1 tomato
• 1 green pepper
• 1 red bell pepper

Directions

1. Heat the oven to 375°F (190°C). Combine the ground meat, onion, parsley, slender green peppers, garlic, cumin, salt, black pepper, and red-pepper flakes and knead until evenly mixed.

2. Press the meat mixture evenly into a round baking tray and score it into eight wedges.

3. Brush the melted butter over the surface. Whisk the red-pepper paste with the water and pour it evenly over the meat.

4. Halve the green pepper lengthwise and slice the tomato and red bell pepper; arrange them over the top.

5. Bake for about 40 minutes, until browned and the meat reaches 160°F (71°C). Serve hot.

Sources

1. USDA FoodData Central — April 2026 data release