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

Friday, June 03, 2011

Pistachio Kebab

(Fistikli Kebap - Gaziantep)

Pistachio Kebab
150 gr medium ground lamb or mutton
2 tbsp Turkish Antep pistachio, cut in 3-4
Pinch of cumin
Pinch of paprika
Cubanelle pepper

Turkish Pide

Knead all the kofte ingredients for 3-4 minutes. Place it on the skewer starting from the tip of the skewer. Squeeze and flatten it on the skewer going back slowly, so that it is thin and flat.

Preheat the barbecue or oven (grill). Place the skewer and the tomatoes and Cubanelle peppers on the rack. Make sure to turn the skewers so that all sides of the meat cook equally.

Place the Pide on the plate arrange the Pistachio Kebab, roasted tomato, cubanelle pepper and Onion Salad on top.

You may also serve Pistachio Kebap with Bulgur Pilaf and plain Turkish Yogurt by the side.

Onion Salad:
Red or white onion, sliced
1/2 tsp salt
Parsley, washed and drained
Lemon, cut in 8 pieces
Some sumac

Some Turkish red pepper, crushed

Sprinkle 1 tbsp salt and rub the onion slices with your hand. Rinse and drain. Toss the parsley and onion, place in plate. Sprinkle some sumac all over them.

1 serving Pistachio Kebab.



At 4:39 PM, Anonymous Anonymous said...

meat and nuts,i must try this:)seems sophisticated


Post a Comment

<< Home