Slow-roasted brisket

Sunny-side steak

Bolognese with gnocchi

Brinjal-and-beef mince curry

Hot cross beef burgers with spicy slaw

Spicy beef kebabs

Beef carpaccio salad

Turkish-style beef cake

Fry the onion in 2 T olive oil until soft and golden. Stir in the garlic and baharat and cook for 2 minutes.
Meanwhile, beat the eggs with the yoghurt. Stir the bulgur wheat, herbs and seasoning into the egg- and-yoghurt mixture. Allow to stand while the onion cooks and cools. Add the cooled onion and the beef mince and mix together.
Heat the remaining oil in a non-stick pan, about 20 cm in diameter. Add the mince mixture, patting it down to form a flat cake. Cook over a medium to low heat for 5 minutes, or until nicely browned.
Invert onto a suitable plate and slide back into the pan, adding a little more oil if necessary, to brown the other side. The meat should be moist. Sprinkle with sumac, slice into wedges and serve with yoghurt and lemony rice.