Turk method to mezze

Adana kebab

• Adana kebab is a long, hand-minced kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. It is named after Adana, the fifth largest city in Turkey and was originally known as the “Kyma kebab?”

Ingredients

• Lamb leg (boneless) 800 gm
• Lamb fat 200 gm
• Chopped onion 200 gm
• Parsley 50 gm
• Salt 20 gm
• White pepper powder 10 gm
• Turkish chilly paste 50 gm

Method

• Mix the ingredients (except chilly paste, parsley) and mince well.
• Add chilly paste and parsley, knead.
• Rest in fridge for at least two hours.
• Apply on skewer and grill on top of charcoal for eight to 10 minutes.
• Serve hot with zaffran rice and house salad.
• Top the kebab with zaffran butter sauce.

Turkish Spicy Ezme Salad

• Ezme is a typical Turkish mezze, served in kebab houses throughout Turkey. With a touch of hot red pepper paste and extra virgin olive oil, fresh ingredients like tomatoes, onion, herbs and good olive oil produce a complex yet refreshing and a very More-ish mezze.

Ingredients

• Diced tomatoes seedless 200 gm
• Red Pepper (diced) 200 gm
• Cucumber (diced)  200 gm
• Chopped parsley 200 gm
• Onion (diced) 200 gm
• Chopped garlic 20 gm
• Lime juice 20 ml
• Pomegranate sauce 20 ml
• Olive oil 20 ml
• Salt 20 gm
• White pepper powder 10 gm
• Sumak powder 10 gm
• Turkish chilly paste 50 gm

Method

• For dressing, add pomegranate juice, lemon juice, olive oil, sumak power and salt.
• Sauté chopped garlic in olive oil and keep aside
• Mix all diced vegetables together and toss with dressing.
•  Season well and serve cold with pita bread.

— Recipes courtesy Chef Gopala Krishnan, sous chef, Persian Terrace, Sheraton Grand Bangalore Hotel at Brigade Gateway