Adana Kebab RecipeOrigin: Turkey Period: Traditional |
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Kebabs are a Turkish speciality and this ground veal and lamb pattie comes from the city of Adana in southeastern Turkey. This is a köfte (kofta) kebab, made from shaped ground meat. Ingredients
340g minced lamb 
Adana Kebab Preparation:Method:Combine the lamb, veal, cayenne pepper, coriander, cumin and butter together in a large bowl, using your hands. Season liberally then cover and allow the mixture to rest and solidify in the refrigerator for 1 hour. Prepare a barbecue and form the meat into patties (basically long sausages) about 20cm long and 5cm in diameter. Place on the barbecue and cook the meat sausages for about 20 minutes, turning frequently. Meanwhile, brush the pitta bread with olive oil and grill for a few minutes (until hot and soft but not brittle). Place the kebab in the centre of a pitta bread and wrap this around it. Serve with sliced onions and garnish with sumac and chopped parsley. It should be noted that modern pitta breads (with pockets) are an Arabic flat bread. Traditional Turkish (and Greek) pitta breads do not have pockets and are just flatbreads. If you cannot get these, or make your own then use Indian Naan breads instead. |
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