In a large bowl, mix the ground beef, breadcrumbs, egg, spices (coriander, garlic, cumin, pepper, paprika and ginger) and 5 ml table salt until smooth.Make 8 equal patties of approximately 75-80 g each. Shape the patties into cylinders and skewer them using bamboo sticks, like brochettes. Refrigerate the keftas to set them.In the meantime, peel the peppers and slice them into slivers. Peel and halve the garlic cloves.Pour 25 ml olive oil into an ovenproof skillet and cook the tomato paste over medium heat for about 4-5 minutes.Add the peppers and garlic and bake them in the oven at 375 °F (190 °C) for about 20 minutes, mixing every so often.In a food processor, place the baked peppers, 1 pita bread (cut into small pieces), the walnuts, 50 ml olive oil and the pomegranate molasses. Season to taste and process until the paste is semi-smooth. Set aside.Chop the fresh mint and place it in a bowl with the yogurt, lemon zest and juice. Season to taste and refrigerate.Place the keftas on a baking sheet, oil them using the remaining olive oil and roast them at 425 °F (220 °C) for about 10 minutes. Remove them from the oven and let them rest for about 10 minutes.Broil the keftas to reheat them, otherwise barbecue them on a hot grill. Allow the keftas to brown/grill adequately, turning them over frequently while making sure not to burn the bamboo skewers.Serve with the muhammara, herb yogurt and briefly heated pitas (on the grill or in the oven).Source: Martin Juneau

Keftas : 454 g ground beef 50 mL breadcrumbs (or dried and ground pita) 1 egg 10 mL ground coriander 10 mL garlic powder 10 mL ground cumin 5 mL white pepper 10 mL paprika 10 mL ground ginger Muhammara : 3 red peppers 2 cloves garlic 100 mL olive oil 30 mL tomato paste 5 pita breads pita breads 150 mL walnuts 30 mL pomegranate molasses Yogurt : 8 sprigs of fresh mint fresh mint 100 mL Greek yogurt 1/2 Lemon, zested and pressed Salt, to taste Aleppo pepper (or hot ground pepper, e.g., Cayenne pepper) to taste