Adana kebab recipe
Cull yaw adana kebab Kebab skewers served on fresh flatbreads with a spicy sauce will be the highlight of your weeks. Serve with a fresh salad. If you can't get cull yaw (meat from a ewe), Turkish adana kebabs also use lamb mince. 3.5g dried yeast25g/1oz sunflower oil500g/1lb 2oz bread flour10g saltreserved cull yaw fat, for brushing 3.5g dried yeast 25g/1oz sunflower oil 500g/1lb 2oz bread flour 10g salt reserved cull yaw fat, for brushing 2 Scotch bonnet chillies5 jarred smoked red peppers, chopped20g/¾oz laverbread seaweed100ml/3½fl oz honey75ml/2½fl oz red wine vinegar2 garlic cloves, chopped 2 Scotch bonnet chillies 5 jarred smoked red peppers, chopped 20g/¾oz laverbread seaweed 100ml/3½fl oz honey 75ml/2½fl oz red wine vinegar 2 garlic cloves, chopped 250g/9oz plain yoghurt40g/1½oz mint leaves40g/1½oz coriander leavessalt and freshly ground black pepper 250g/9oz plain yoghurt 40g/1½oz mint leaves 40g/1½oz coriander leaves salt and freshly ground black pepper 500g/1lb 2oz cull yaw mince, minced until a purée 9g salt 1.5g curing salt 2.5g garlic powder 2g onion powder 1.5g Aleppo pepper0.25g oregano0.25g freshly ground black pepper 8g rice flour1 tbsp cold water 500g/1lb 2oz cull yaw mince, minced until a purée 9g salt 1.5g curing salt 2.5g garlic powder 2g onion powder 1.5g Aleppo pepper 0.25g oregano 0.25g freshly ground black pepper 8g rice flour 1 tbsp cold water 1 cucumber, diced2 salad tomatoes, diced and de-seeded1 red onion, thinly sliced½ iceberg lettuce, thinly sliced 4 spring onions, thinly sliced4 pickled chillies 1 cucumber, diced 2 salad tomatoes, diced and de-seeded 1 red onion, thinly sliced ½ iceberg lettuce, thinly sliced 4 spring onions, thinly sliced 4 pickled chillies Method To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days.To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside.To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed.To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft.To make the salad, mix together all the ingredients.Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour! To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days. To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days. To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside. To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside. To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed. To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed. To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft. To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft. To make the salad, mix together all the ingredients. To make the salad, mix together all the ingredients. Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour! Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour!