Does this look good or what? It was good. It was great. This is Turkish street food named after a city in Turkey. Think of it as a Turkish hamburger though it is better than any hamburger I've ever eaten.
Make the meat mixture a day ahead of time so the flavors can combine in the fridge overnight. Mix 1 pound of ground lamb and 1 pound of ground veal. Finely dice a red bell pepper and a yellow bell pepper and add them to the meat. Add 2 tsp. cumin, 2 tsp. ground coriander, 2 tsp. black pepper, 2 tsp. salt, 2 tsp. sumac and 2 tsp. red pepper flakes.
Mix this all together, cover with plastic wrap and refrigerate for 24 hours.
Finally slice a red onion. Add 2 tsp. lemon juice and 1 tsp. sumac. Stir to combine, cover and refrigerate overnight. Mix one cup of yogurt with 4 diced garlic cloves, cover and refrigerate.
This is all served on lavash bread which is very simple to make. Mix 2 1/4 tsp. rapid rise yeast with 1 tsp. sugar and 1 1/4 cup water in the bowl of your mixer. Add 2 1/2 cups flour and 1 tsp. salt. Knead until you have a smooth slightly sticky dough. Place it in a greased bowl, cover and let it rise for about an hour. When the dough is ready, heavily flour a cutting board and roll the dough into a log.
Cut it into about 8 pieces and roll each piece into a thin round.
Brush each piece with olive oil on both sides.
Cook them one at a time in a heavy frying pan over medium high heat. A cast iron pan is perfect. They will bubble and when they start to brown flip them over.
Sprinkle garlic salt on them when they are done. Keep them warm until ready to use.
I like to serve these with fattoush on them. Fattoush is a traditional Turkish salad which is made with stale pita. I leave the pita out but add everything else. Add 1/2 cup of lemon juice to a bowl.
Whisk in 1/2 cup of olive oil.
Add 4 finely diced garlic cloves and sprinkle in several teaspoon of dried mint. Add salt and pepper to taste. I like to add 1 tablespoon of honey.
In a shallow dish place 2 cups of shredded romaine. Top with diced cucumbers, sliced radishes, some diced parsley, finely minced onions and some green peppers.
I add diced tomatoes to the dressing and let them marinate while I make the rest of the salad.
Add shredded carrots and feta cheese.
Then place the marinated tomatoes on top and add the dressing. Sprinkle 2 tsp. of sumac over the top.
In Turkey, these kebabs are cooked over coals on large flat skewers. I did not have that kind of skewer so I just shaped them into oblong patties and grilled them. Brush them with olive oil before grilling.
Place a warm lavash on a plate. Spread some of the yogurt/garlic mixture down the middle. Add the meat. Top with the red onions and add some of the fattoush along the side.
Does this look good or what? It was good. It was great. This is Turkish street food named after a city in Turkey. Think of it as a Turkish hamburger though it is better than any hamburger I've ever eaten.
Make the meat mixture a day ahead of time so the flavors can combine in the fridge overnight. Mix 1 pound of ground lamb and 1 pound of ground veal. Finely dice a red bell pepper and a yellow bell pepper and add them to the meat. Add 2 tsp. cumin, 2 tsp. ground coriander, 2 tsp. black pepper, 2 tsp. salt, 2 tsp. sumac and 2 tsp. red pepper flakes.
Mix this all together, cover with plastic wrap and refrigerate for 24 hours.
Finally slice a red onion. Add 2 tsp. lemon juice and 1 tsp. sumac. Stir to combine, cover and refrigerate overnight. Mix one cup of yogurt with 4 diced garlic cloves, cover and refrigerate.
This is all served on lavash bread which is very simple to make. Mix 2 1/4 tsp. rapid rise yeast with 1 tsp. sugar and 1 1/4 cup water in the bowl of your mixer. Add 2 1/2 cups flour and 1 tsp. salt. Knead until you have a smooth slightly sticky dough. Place it in a greased bowl, cover and let it rise for about an hour. When the dough is ready, heavily flour a cutting board and roll the dough into a log.
Cut it into about 8 pieces and roll each piece into a thin round.
Brush each piece with olive oil on both sides.
Cook them one at a time in a heavy frying pan over medium high heat. A cast iron pan is perfect. They will bubble and when they start to brown flip them over.
Sprinkle garlic salt on them when they are done. Keep them warm until ready to use.
I like to serve these with fattoush on them. Fattoush is a traditional Turkish salad which is made with stale pita. I leave the pita out but add everything else. Add 1/2 cup of lemon juice to a bowl.
Whisk in 1/2 cup of olive oil.
Add 4 finely diced garlic cloves and sprinkle in several teaspoon of dried mint. Add salt and pepper to taste. I like to add 1 tablespoon of honey.
In a shallow dish place 2 cups of shredded romaine. Top with diced cucumbers, sliced radishes, some diced parsley, finely minced onions and some green peppers.
I add diced tomatoes to the dressing and let them marinate while I make the rest of the salad.
Add shredded carrots and feta cheese.
Then place the marinated tomatoes on top and add the dressing. Sprinkle 2 tsp. of sumac over the top.
In Turkey, these kebabs are cooked over coals on large flat skewers. I did not have that kind of skewer so I just shaped them into oblong patties and grilled them. Brush them with olive oil before grilling.
Place a warm lavash on a plate. Spread some of the yogurt/garlic mixture down the middle. Add the meat. Top with the red onions and add some of the fattoush along the side.
Comments
Well I think it´s wrong to call them fast food actually and mostly we can buy them in pizzerias over here. I actually had kebab two days ago in a fast food restaurant and that managed to make it quite tasty :-)
Have a great day!
Christer.
i LOVE this....
another one to add to the list
Thank you so much.
Your recipe looks wonderful, and it's extra awesome you made pita too!