Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Kırklareli style
Last updated:
Last updated:
Bread with Beef and Garlic Yogurt
Papara
Warm pide topped with garlic-mint yogurt, ground beef in tomato sauce and red-pepper butter.
- Prep
- 15 min
- Cook
- 15 min
- Rest
- 0
- Total
- 30 min
- Servings
- 4
Ingredients
- 1 Onion
finely chopped
- 200 g Ground beef
- 1 tbsp Tomato paste
- ½ tbsp Red pepper paste
- 3 tbsp Olive oil for the meat
- ½ cup Parsley
finely chopped
- 2 tsp Table salt
- 1 tsp Black pepper
- 1 cup Hot water
- 1 Whole Ramadan pide
cut into cubes
- ½ tbsp Butter for the bread
- 2 cups Plain yogurt
- 1 clove Garlic clove
grated
- 1 tbsp Olive oil for the yogurt
- 2 tsp Dried mint
- 1 tbsp Butter for the topping
- 1 tbsp Turkish red pepper flakes
Method
Soften the onion in the meat portion of olive oil. Add the beef, then both pastes, salt, black pepper and hot water. Cook until the liquid reduces and the meat is thoroughly cooked, reaching 160°F. Stir in the parsley.
Mix the yogurt with the garlic, its separate portion of olive oil and the dried mint.
Warm the bread cubes in a skillet with the bread portion of butter. Transfer to a serving dish and spoon over the yogurt sauce, followed by the meat.
Melt the topping butter with the red pepper flakes. Spoon over the assembled dish and serve hot.
Cooking guidance
Prepare the yogurt sauce while the meat cooks, then warm the bread separately in butter. Assemble just before serving so the layers remain distinct.
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