Yoğurtlu kebap

Yoğurtlu kebap

By
From
Eat Istanbul
Serves
4-6
Photographer
David Loftus

This deliciously messy and colourful dish is one of my favourites and I can never resist trying it in Turkish kebab houses around the world.

Ingredients

Quantity Ingredient
sea salt
freshly ground black pepper

Köfte

Quantity Ingredient
2 garlic cloves, peeled
50g fresh breadcrumbs
500g minced lamb or beef
1 small onion, peeled and grated
2 eggs, lightly beaten
1/2 tablespoons ground cumin
1/2 tablespoon paprika
1 teaspoon ground allspice
4 tablespoons fresh flat-leaf parsley leaves, finely chopped

Spicy tomato sauce

Quantity Ingredient
3 large tomatoes
3 tablespoons extra virgin olive oil
1 red onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 tablespoon concentrated tomato puree
1/2 tablespoon turkish red pepper paste
1 teaspoon kirmizi biber flakes

Yoghurt and garlic sauce

Quantity Ingredient
3 garlic cloves, peeled
400g thick yoghurt
1 tablespoon extra virgin olive oil

To serve

Quantity Ingredient
3 pitta breads, grilled and roughly chopped
extra virgin olive oil
2 tablespoons fresh flat-leaf parsley leaves, roughly chopped
paprika
lemon wedges

Equipment

Quantity Ingredient
6 flat-sided metal skewers

Method

  1. To make the köfte, use a pestle and mortar to pound the garlic cloves and ½ tablespoon sea salt to a paste. Transfer to a bowl with the breadcrumbs, minced lamb or beef, onion, eggs, cumin, paprika, allspice and parsley. Season generously with sea salt and freshly ground black pepper. Knead the mixture with your hands until everything is well combined. Cover with clingfilm and refrigerate until ready to use.
  2. For the spicy tomato sauce, use a box grater to coarsely grate the tomatoes into a bowl. Discard as many bits of tomato skin as possible. Heat the olive oil in a large saucepan over medium heat and sauté the onion and garlic for about 5 minutes or until softened. Add the grated tomatoes, tomato purée, red pepper paste and Kırmızı biber flakes and cook, stirring occasionally, for 5 minutes. Season generously with sea salt and freshly ground black pepper. Add about 250ml water, lower the heat and simmer, uncovered, for 20 minutes, or until the sauce has reduced and thickened. Transfer the sauce to a bowl and leave it to cool.
  3. For the yoghurt and garlic sauce, use a pestle and mortar to pound the garlic cloves and ½ tablespoon sea salt to a paste. Transfer to a bowl with the yoghurt and olive oil and combine well. Cover with clingfilm until ready to use.
  4. For the köfte, remove the mixture from the fridge and divide it into 6 equal balls. Hold a skewer upright and press 1 ball of mixture around and along one end of the skewer in a sausage shape, pressing it tightly and securely. Repeat with the remaining mixture and skewers. Cook the köfte on a hot barbecue or cast-iron griddle pan over medium heat for 4–5 minutes on each side.
  5. To serve, divide the pitta pieces between 4–6 plates. Slide the köfte off their skewers and place them on top of the pitta. Drizzle the spicy tomato sauce and yoghurt and garlic sauce over the top. Finish with a drizzle of olive oil and sprinkle the chopped flat-leaf parsley and paprika over everything. Serve with lemon wedges.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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