Persiana: Recipes from the Middle East & beyond by Ghayour Sabrina

Author:Ghayour, Sabrina [Ghayour, Sabrina]
Language: eng
Format: epub
ISBN: 9781845339104
Publisher: Octopus Books
Published: 2014-05-05T21:00:00+00:00

Turkish Adana Köfte Kebabs

This is one of my favourite Turkish kebabs, hailing from the city of Adana, which is famous for its kebabs. Delicious and spicy, it packs quite a punch, courtesy of the pul biber chilli flakes, and is utterly addictive. Traditionally, these are long kebabs but, for ease, I tend to make little elongated meatballs (köfte) out of the mixture and stuff them into flatbreads with some Greek yogurt or Cacik, sliced onions, a handful of coriander and, if you are very brave or are hardened to the heat of chillies, a little extra pul biber.

SERVES 4

500g (1lb 2oz) minced lamb (fat is essential in this recipe, so do not opt for lean meat)

1 large onion, minced in a food processor or very finely chopped

3 tsp Turkish dried chilli flakes (pul biber)

3 garlic cloves, crushed

1 x 20g packet of flat leaf parsley, leaves picked and finely chopped

½ red pepper, cored, deseeded and very finely chopped

2 large free-range eggs

2 heaped tsp crushed sea salt

freshly ground black pepper

vegetable oil (if frying)

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