Yogurtlu Kebab

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I've recently become a HUGE fan of Turkish cuisine and I'd like to share some of it with you all for those nights when you desire a taste of culture.
Shish Kofte
1 lb ground beef or lamb
1 small onion, grated
1 egg
1 clove garlice, mashed with salt
2 day old turkish (french, italian) bread, without the crust, soak into water and squeeze
1/2 bunch parsley, finely chopped
1 tsp red pepper
1/2 tsp cumin
1/2 tsp crushed pepper
Tomato Sauce
1 cup crushed tomato, in can
1 tbsp virgin olive oil
Yogurt Sauce
1 cup yogurt, plain, room temp
1-2 cloves garlic, smashed with salt
1 tbsp butter
red pepper
cayenne pepper
7 gr instant yeast
1 tsp sugar
1 3/4 cup warm milk
4 cup flour
1 tsp salt
1 tbsp olive oil
1 egg yolk
2 tbsp milk
1. MAKING THE PIDES - Pides is a Turkish dough for bread and commonly eaten plain or in pizza dishes.

In a small bowl, mix the yeast, sugar and 1/4 cup warm milk. Stir well so the yeast dissolves  Cover it with a towel, let it rest 15 minutes. In a large bowl, sift flour and salt. Add the bubbly yeast mixture and 1 1/2 cup warm milk. Mix and put the dough on the lightly floured counter and knead well for about 10 minutes until it becomes smooth (no more crumbles). Then spread 1 tsp of olive oil inside a clean bowl. Place the dough in it and spread another tsp of olive oil with your hands all over the dough. Then cover it with a clean, damp towel. Put aside for about 1 to 1 1/2 hours at room temperature until the dough rises to double its size.
Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles (picture). Cut the dough in 2 pieces with a knife. Knead and give a ball shape to each, cover with a damp towel, and put aside for about 15 minutes. Place parchment paper on two oven trays, then arrange the doughs on the trays. Then use your palm to flatten each ball into a flatter rounded shape.
Lightly beat the glaze ingredients in a small bowl. Dip your finger tips in it and press all over the dough. Sprinkle some black or regular sesame seeds all over and cover with a clean damp towel. Leave for about 35-40 minutes to rise at a warm place.

Preheat the oven to 450 F and put some water in an oven-safe bowl. Place it on the bottom of the oven. Place one of the trays on the middle rack. Bake for about 8 to 10 minutes until the colour becomes light golden. Place the pide on the clean towel to cool it down a bit. Then bake the second dough. Serve while still warm.

2. Making the Kofte -

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 service plates 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.

This recipe brought to you by Binnur's Turkish Cookbook 

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