Antep pistachio kebabs

Antep pistachio kebabs

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Gaziantep – known colloquially as Antep – is famous throughout Turkey for its superb pistachio nuts. They feature prominently in many local dishes, even in these tasty kebabs.

Serve the kebabs on warmed flat bread with soft herb salad alongside.

Ingredients

Quantity Ingredient
500g lamb, (from the leg or shoulder)
1 small purple onion, diced
1 tablespoon sea salt
1 tablespoon Lamb spice mix
50g unsalted pistachios, shelled and coarsely chopped
1/4 cup flat-leaf parsley leaves, shredded
warmed flat bread, to serve

Method

  1. Trim the lamb of any connective tissue or sinew, but leave the fat. Cut the meat into manageable chunks and mince it twice. Knead the minced lamb with the onion, salt and spice mix for 2–3 minutes to combine thoroughly. Cover and refrigerate for 20 minutes to allow the flavours to develop. Add the pistachios and parsley and knead briefly to combine evenly.
  2. When ready to cook, heat a griddle or barbecue to its highest setting. With wet hands, divide the seasoned mince into four equal portions and mould each one around a flat metal skewer into a long sausage shape.
  3. Cook the köfte on the griddle or barbecue for 2–3 minutes on each side, or until golden brown and cooked through. Serve on warmed flat bread with salad.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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