Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
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Toasted Deli-Meat Sandwich
Yengen
A generous Turkish street-food sandwich with pan-cooked sucuk, beef bologna and frankfurters, melted kaşar, tomato and cornichons in a lightly toasted roll.
- Prep
- 15 min
- Cook
- 10 min
- Rest
- 0
- Total
- 25 min
- Servings
- 4
Ingredients
Equipment
A wide, flat pan gives the meat strips room to brown and can also toast the rolls and melt the cheese. Work in batches if needed so the pan is not crowded.
Method
Cut the sucuk, beef bologna and frankfurters into thin strips. Thinly slice the kaşar, tomato and cornichons.
Lightly oil a wide frying pan. Cook the sucuk, turning it, and follow its package instructions. If it is a cook-before-eating beef product, check with a food thermometer that it reaches at least 160°F; follow any stricter package direction.
Add the fully cooked bologna and frankfurter strips and turn them until hot and lightly browned. Set the meats aside.
Split the rolls horizontally and spread the mayonnaise over their cut sides. Toast the cut sides lightly in the pan.
Put the kaşar slices in the pan and gently melt them.
Fill the rolls with the hot meats. Add the melted kaşar, tomato and cornichon slices, close the rolls and serve immediately.
Cooking guidance
Use fully cooked beef bologna and frankfurters. Sucuk is a different product: follow its cooking instructions, rather than treating a browned edge as proof it is ready.
Keep the tomato and pickle slices thin so the filling sits neatly inside the roll. Toast the bread lightly and assemble while the meats and cheese are hot.
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