Step 1In a food processor, combine the chiles, tomatoes, garlic, celery, cilantro, basil, dill, oils, vinegar, sugar and salt, pulsing to blend into a chunky paste. The flavor will become more rounded and mellow if you make the paste in advance and let sit for a while. This makes 3 cups adjika.
Step 1Soak the bread in the milk for about 10 minutes to soften. Meanwhile, in a large bowl, combine the ground pork and beef, onion, garlic, barberries, sumac, cayenne, coriander, pepper and salt, using your hands to combine everything thoroughly. Mash together the bread and milk to make a paste, then mix this into the meatball mixture. Roll into meatballs; I like them golf-ball sized.
Step 2Heat a slick of oil in a frying pan and cook the meatballs in batches. Start at a high heat to brown the outside, then lower the temperature until the meat is cooked through.
Step 3Serve with the adjika and a generous dollop of yogurt.