| ADANA KOFTE AND GRILLED TURKISH BREADS. 16/08/14 |
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| This recipe for adana kofte is best if you leave the mix to marinate overnight. Serrve with the freshly-cooked grilled bread. |
| INGREDIENTS |
300g/10 ½ oz minced beef
300g/10 ½ oz minced veal
1 small red onion, finely chopped
1 red chilli, deseeded and very finely chopped
A handful of parsley leaves, finely chopped
2 garlic cloves, finely chopped
1 tsp sumac
1 tsp paprika
1 heaped tsp Turkish chilli flakes
½ tbsp ground cumin
½ tbsp ground coriander
4 metal skewers
Lemon wedges, to serve
GRILLED TURKISH BREADS
350g/12oz self-raising flour, plus extra for dusting
1 tsp baking powder
½ tsp salt
250g /12 fl oz Greek yogurt
2 tbsp olive oil, to cook
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| METHOD |
ADANA KOFTE
Combine all the ingredients and season generously with salt and pepper. Mix well with your hands, then divide into four and shape into long sausages around metal skewers.
Heat a griddle pan or barbecue. Grill the kebabs, turning frequently until browned and slightly charred, about 4-6 minutes. Pull off the skewers and squeeze over lemon before serving with grilled bread.
GRILLED TURKISH BREADS
Place everything but the oil in a bowl (or use a food processor) and stir together with a wooden spoon, then your hands, until it just comes together.
Dust a work surface with flour and turn the dough out onto it. Knead for a couple of minutes until you have a smooth dough, then divide into six pieces.
Dust a rolling pin and roll each piece into a 1cm/ ½ in-thick bread and stack them between sheets of greaseproof paper.
Heat a griddle pan or barbecue until very hot. Grill each bread for a couple of minutes on each side until char marks appear and the insides are cooked through, brushing the breads with oil as you turn them.Keep warm while you cook the others and serve with the mixed grill.
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