The best of the Middle East

YOGHURT-TAHINA SAUCE
Ingredients

2 cup yoghurt

1⁄4 cup Tahina

½ cup water

3 tbsp lemon juice

2 garlic cloves, minced

1/3 cup tomato sauce

Salt and pepper

Method

ix all ingredients in a bowl. Taste and use seasoning as preferred.

Note — once everything is ready you can start plating.

Place a layer of bread at the bottom of the dish; pour some broth or yoghurt-Tahina sauce. Cover with another layer and yoghurt-Tahina sauce over it. Place beef and more sauce on top; sprinkle toasted nuts and minced parsley. Serve cool.

ADANA KEBAB
Ingredients

500g ground beef, or lamb

4 garlic cloves, chopped

2 small onions, chopped

2 tsp ground cumin

1 tsp ground sumac

Salt to taste

½ tsp ground black pepper

1 tsp red pepper flakes, or to taste

2 tbsp water (ice cold)

Metal skewers, or wooden skewers (soaked in water)

½ cup parsley, chopped

Method
In a large bowl of water combine the ground lamb, chopped onion, garlic, parsley, 1 teaspoon of ground cumin, 1 teaspoon of ground sumac, salt, ground black pepper, red pepper flakes, and ice water in a large bowl.

Knead the mixture by hand until it starts sticking to the side of the bowl. Place in the refrigerator for about 30 minutes to chill. Wet your hands and place a quarter of the lamb mixture onto each skewer.

Tip-- use a 1-ounce scoop to form balls and thread them onto the skewer and mash them together. Grill the kebabs, for approximately 8 to 10 minutes, or until well charred on both sides. Combine ground cumin and sumac, and sprinkle over the kebabs while they are cooking. Serve kebabs on warm pita or naan with sliced red onions, parsley, tomatoes, and diced cucumbers.

BEYTI KEBAB (MIDDLE EASTERN TURKISH KEBAB)
Ingredients
1 kg ground lamb or beef with little fat

3 tsp cumin powder

3 tsp coriander powder

Some parsley, chopped

1 tsp ground black pepper

1 tsp red chilli flakes

2 tbsp breadcrumbs

1 tbsp milk

Salt to taste

Yoghurt

Tortilla bread (lavas)

For tomato sauce —

1 tbsp olive oil

1 tsp onion powder

1 tsp garlic powder

2 tomatoes, chopped

2 tbsp tomato paste

Little parsley, salt to taste

Method
Mix milk with breadcrumbs and add to the minced meat. Now add spices, mix well, and add parsley. Let the mixture chill in the fridge for an hour. Form medium sized balls and shape them into 7-inch long sausages, preheat the grill or oven and place them on the grill or tray (if using an oven), and cook for about 15 minutes, making sure to turn them often.

To prepare the tomato sauce, heat oil in a saucepan over medium heat, add chopped tomatoes, onion powder, garlic powder, and tomato paste, salt and pepper to taste, and cook for a couple of minutes or until smooth.

Roll the cooked kebab pieces with a tortilla or pita bread, and cut into bite-size pieces and place kebabs on a platter. Serve with special tomato sauce on the side, and a sprinkle of flat parsley.