Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, June 01, 2008

Yogurtlu Kebab

Yogurtlu Kebab
Shish Kofte ingredients:
500 g lean ground lamb or beef
1 small onion, grated
1 egg
1 garlic clove, mashed with salt
2 day old slice of Turkish (French, Italian bread) without the crust; soak into water and squeeze
1/2 bunch of parsley, finely chopped
1 tsp red pepper, powdered
1/2 tsp cumin
1/2 tsp crushed pepper

Tomato Sauce:
1 cup crushed tomato, canned
1 tbsp extra virgin olive oil

Yogurt Sauce:
1 cup plain Turkish yogurt, plain, room temperature
1-2 garlic cloves, smashed with salt

1 tbsp butter
Red pepper
Cayenne pepper

4 pides, cut in bite size

Mix all the kofte ingredients together with your hands. Take a fist-sized ball and skewer it, starting from the tip of the skewer. Squeeze and flatten it on the skewer going back slowly, so that it is thin and flat to acquire the shape shown in the picture.

Preheat your barbecue or oven (grill). Place the skewers on the rack. Make sure to turn the skewers so that all sides of the meat cooks equally.

Cook the tomato sauce for a few minutes, put aside. Whisk the yogurt sauce ingredients, put aside.

Place pide pieces on serving dishes and arrange the kebabs on them. Pour tomato and yogurt sauce all over. Melt the butter in a small pan and add in the pepper. When the the butter starts bubbling, pour over the Yogurtlu Kebab.

4 servings.

Meal Ideas:
- Roasted Eggplant Salad with Walnuts, Gavurdagi Salad and Cherry Jello Dessert.



At 11:13 AM, Blogger Marlene said...

Hi Binnur,
I have been using your recipes as I have been living in Ankara for the last 7 months. You heave been a life saver!
A month ago, I went on a trip and had Deniz bulucesi which I had not seen before. I loved it. I was very excited when I saw it at the market yesterday. I bought some, but have no idea how to prepare it. Do you have a recipe?

At 7:51 PM, Blogger Binnur said...

Hi Marlene,
You should boil it about 15 minutes, don't add salt into the water. Because Deniz Borulcesi has so much salt in it.
Then while it is still warm, dress it up with extra virgin olive oil, lemon juice, crushed red pepper and mashed garlic.
Take care,

At 6:46 PM, Anonymous Anonymous said...

hello:)i am from greece.Your recipes is really delicious!

At 7:31 AM, Anonymous Anonymous said...

wow, great ! I was looking for this kind of reciepe such a long time ago !

Excuse my french ;-)

I ate a nice dish in Paris, with a tomato and yogurt sauce, and it was a real dream !

I will try you reciepe !

Thanks :)

At 4:31 AM, Anonymous Anonymous said...

hi!thanks a lot!you are my savior...i am a filipina..married to turkish man..and i dnt have any knowledge about your recipe..thanks i found your site!everyday i cook one of your husband is very choosy with regards in are really a big help...i am looking forward for more of your delicious recipe...çok teşikkuler!!!

At 3:41 PM, Anonymous Anonymous said...

Hiya binnur,
I ate this dish for the first time last year in Bursa and fell in love with it.
I am now pregnant and really really want this dish again :o) haha.
But i just have 1 query is crushed tomatoes the same as tinned/canned chopped tomatoes if not is there a substitute?
Thanks for any help x

At 9:57 PM, Blogger Binnur said...

I remember when I was pregnant to my first child I wanted to have Iskender Kebap so much. So you should eat what you like:)
You can pour canned chopped tomato into the blender and puree until it smoothens. Then cook until it gets enough thickness. Or add some water into the tomato paste and heat it up:)
Take good care of your self,

At 11:31 PM, Anonymous Anonymous said...

Hi Binnur,

I am looking for modification of this recipe for chicken breast pieces. Can you tell me if I can simply replace the ground meat with small pieces of chicken or would it need completely different way of cooking it?


At 11:20 AM, Blogger Binnur said...

Hi Ana,
Sure, you can:) Please check Chicken Shish Kebab (Tavuk Sis Kebap) to see how I've cooked the chicken pieces.

At 4:52 PM, Blogger Unknown said...

I recently stayed in the airport hotel (Istanbul) and was pleasantly surprised with a lamb / chicken yoghurt kebab dish. It was served on an aubergine and tomato dish - how do I make the aubergine and tomato dish ?
I probably shouldnt be that surprised with good quality at the airport hotel- I spent alot of time travelling to Adana and we felt the Adana airport upstairs made some of the best Adana kebabs around !

At 7:43 PM, Blogger Binnur said...

Hi Chris,
I've already posted so many eggplant recipes with the tomato. So it is hard to guess which one you are asking for:)

On the site, below the google ads on the right, there's a search box. So you can search on my site if "TC" is selected, it will help you to find any recipe that I have posted. You can also search the word of any vegetable or meat or the region or spice etc.

At 8:45 PM, Blogger KT said...

Hi Bunnir
The recipe calls for "red pepper" and "crushed pepper." I have "crushed red pepper" in my spice kit, and do not see "red pepper" as an option in the stores. Can you clarify what spices you have in mind for this recipe? Thanks!

At 9:42 PM, Blogger Binnur said...

Hi KT,
You can use paprika instead of powdered red pepper:)

At 1:13 PM, Anonymous Lucy from the Netherlands said...

Hello Binnur,

You have a great website! I have been looking for a good recipe for yogurtlu kebab for some time now, having eaten it a lot when I was living in England, and yours was amazing. I made it as a surprise meal for my boyfriend today and we both really enjoyed it. I will definitely be trying more of your recipes as I love Turkish food!



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