Lamb and beef köfte with marinated Turkish peppers and chickpea rice

Combine the beef and lamb mince along with the onion and parsley and season generously with salt and pepper. Knead the mix for a few minutes until very well combined. Divide the mix into 4 and roll each portion into a tight ball and then a long sausage shape approximately 2/3cm in diameter

Line a large tray with foil and space apart the köfte in it. Using your fingers, make indents in the koftë approx. 1cm apart to flatten them out slightly. Leave the köfte to rest whilst you prepare the other elements

Pre-heat a grill to its highest setting. Lay the peppers out on a tray and cook under the grill until dark and blistered, turning halfway through. This takes 5–10 minutes, depending on your grill 

Leave the peppers to cool slightly (leave the grill on for the koftë) then remove any dark skin that peels away easily (although a little char left on them is good). Whisk together the olive oil, vinegar and garlic with some salt and pepper and pour over the peppers. Leave to marinate for at least 1 hour

Heat a medium-sized pan over a medium-high heat and bring the chicken stock (or water) to the boil in a small pan. Add in the butter and olive oil followed by the orzo and fry for 2 minutes, until just starting to become golden. Turn the heat down a little and add the onion and a pinch of salt. Cook the onion for 6–8 minutes (use a lid to help create steam) or until a little softened

Add the rice, chickpeas and a little more seasoning and stir well. Pour in the boiling stock and reduce the heat to low. Place a lid on top and cook for approximately 15-20 minutes or until the rice is cooked through and all the liquid has been absorbed. Turn the heat off, place a piece of kitchen towel over the pan and secure with the lid (this will help to absorb any excess moisture)

Halfway through cooking the rice, place the köfte under the grill and cook for 3–4 minutes on each side or until browned. Leave to rest for 10–15 minutes 

To make the chilli butter, melt the butter in a small pan over a medium heat and continue to cook until a hazelnut colour is achieved. Strain through a sieve and leave the butter to cool for a few minutes before adding the chilli flakes

Heat a large frying pan over a high heat. Wrap each köfte in a lavash or flatbread, trimming off any excess bread. Place them seam-side down in the frying pan. Cook on all sides for 30 seconds or so or until toasted all over

To serve, slice each köfte lavash in half on an angle and place on a plate. Serve a big spoonful of yoghurt next to it, along with 2 marinated peppers and a little of their marinade. Finish with a drizzle of chilli butter and a sprinkling of chopped parsley. Serve the rice in a bowl to share alongside a glass or 2 of Beronia's Rioja Reserva