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| Adana Kebab |
Ingredients
2 teaspoons cayenne pepper
2 medium onions (peeled and sliced)
2 teaspoons freshly ground coriander seeds
1 tablespoon sumac (a spice)
2 teaspoons freshly ground cumin seeds
fresh parsley leaves for garnish (finely chopped)
2 teaspoons freshly ground black pepper
340 g ground lamb
2 tablespoons unsalted butter, cut into tiny pieces
340 g ground veal
extra virgin olive oil for brushing
salt
2 pide bread
Cooking Instructions
First in a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt, and butter together well, keeping your hands wet so the meat doesn't stick to them. Cover and let the mixture rest in the refrigerator for an hour. Prepare a charcoal fire optional preheat a gas grill on medium-low for fifteen minutes. Form the meat into patties almost six inches long and two inches wide. Grill until the Adana kebab are springy to the touch, almost twenty minutes, turning often. Meanwhile, brush the pide bread with olive oil and grill optional griddle for a few minutes until hot but not brittle. Arrange the kebab on a serving platter and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish. Enjoy.
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