Binnur's Turkish Cookbook

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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
1 pinch cumin
1 pinch Turkish red pepper, powdered

Salt
Pepper

Turkish Pide

Knead the kofte ingredients in a bowl for a few minutes. Wet your hand with water and squeeze and flatten it on a long skewer, as shown in the picture.

Preheat your barbecue or oven (grill). Place the skewer and the tomatoes and Cubanalle peppers on the rack. Make sure to turn the skewer so that all sides of the meat are cooked equally.

Place the Pide on the plate arrange the Pistachio Kebab, roasted tomato, cubanalle 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.

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1 Comments:

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

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

 

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