(Fistikli Kebap - Gaziantep)
150 gr medium ground lamb or mutton
2 tbsp Turkish Antep pistachio, cut in 3-4
Pinch of cumin
Pinch of paprika
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.
Red or white onion, sliced
1/2 tsp salt
Parsley, washed and drained
Lemon, cut in 8 pieces
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.