4 comfy yet chic outfit ideas to get you ready for a post-lockdown world

Edaein OConnell

8 predictions for the 2021 Best Picture Oscar nominations

Jennifer McShane

This terraced home in Donnybrook is on the market for €1.45 million

Megan Burns

Alice Ward on her Irish surf film featuring the female surfers who call our wild...

Lauren Heskin

‘They won’t stop until she miscarries’: Chrissy Teigen is right to defend Meghan Markle

Jennifer McShane

5 ingenious small space design ideas inspired by real homes

Lauren Heskin

Susan Jane White shares her scrumptious ‘I can’t believe it’s beetroot’ beetroot chocolate cake

IMAGE

In defence of cacao from a daily cacao practitioner

Niamh Ennis

The weekend shopping fix: dopamine dressing and beauty that gives back

Holly O'Neill

Image / Editorial

How to Make a Killer Kebab


by IMAGE
23rd Apr 2015

Darina Allen fell in love with Turkish food on her epicurean jaunt through Istanbul for Image Interiors’ May/June issue. Here she shares an authentic recipe she adores, taken from Andy Harris’s book, Eat Istanbul.

Yo?urtlu kebap

This deliciously messy and colourful dish is one of Andy Harris’s favourites, and he can never resist trying it in Turkish kebab houses around the world.
Serves 4-6

YOU WILL NEED
* sea salt and freshly ground black pepper For the k?fte * 2 garlic cloves, peeled * 50g (2oz) fresh breadcrumbs * 500g (18oz) minced lamb or beef * 1 small onion, peeled and grated * 2 eggs, lightly beaten * – tbsp ground cumin * – tbsp paprika * 1 tsp ground allspice * 4 tbsp fresh flat-leaf parsley leaves, finely chopped For the spicy tomato sauce * 3 large tomatoes, about 360g (13oz) each * 3 tbsp extra-virgin olive oil * 1 red onion, peeled and finely chopped * 4 garlic cloves, peeled and finely chopped * 1 tbsp concentrated tomato pur?e * – tbsp Turkish red pepper paste (biber sal?asi) * 1 tsp kirmizi biber flakes For the yoghurt and garlic sauce * 3 garlic cloves, peeled * 400g (14oz) thick yoghurt * 1 tbsp extra-virgin olive oil To serve * 3 pitta breads, grilled and roughly chopped * extra-virgin olive oil * 2 tbsp fresh flat-leaf parsley leaves, roughly chopped * paprika * lemon wedges Equipment * 6 flat-sided metal skewers

METHOD
1
To make the k?fte, use a pestle and mortar to pound the garlic cloves and – tbsp sea salt to a paste. Transfer to a bowl with the breadcrumbs, minced lamb or beef, onion, eggs, cumin, paprika, allspice and parsley. Season generously with sea salt and freshly ground black pepper. Knead the mixture with your hands until everything is well combined. Cover with cling film and refrigerate until ready to use.
2 For the spicy tomato sauce, use a box grater to coarsely grate the tomatoes into a bowl. Discard as many bits of tomato skin as possible. Heat the olive oil in a large saucepan over medium heat and saut? the onion and garlic for about 5 minutes or until softened. Add the grated tomatoes, tomato pur?e, red pepper paste and kirmizi biber flakes and cook, stirring occasionally, for 5 minutes.
3 Season generously with sea salt and freshly ground black pepper. Add about 250ml water, lower the heat and simmer, uncovered, for 20 minutes, or until the sauce has reduced and thickened. Transfer the sauce to a bowl and leave it to cool.
4 For the yoghurt and garlic sauce, use a pestle and mortar to pound the garlic cloves and – tbsp sea salt to a paste. Transfer to a bowl with the yoghurt and olive oil and combine well. Cover with cling film until ready to use.
5 For the k?fte, remove the mixture from the fridge and divide it into 6 equal balls. Hold a skewer upright and press a ball of mixture around and along one end of the skewer in a sausage shape, pressing it tightly and securely. Repeat with the remaining mixture and skewers. Cook the k?fte on a hot barbecue or cast-iron griddle pan over medium heat for 4-5 minutes on each side.
6 To serve, divide the pitta pieces between 4-6 plates. Slide the k?fte off their skewers and place them on top of the pitta. Drizzle the spicy tomato sauce and yoghurt and garlic sauce over the top. Finish with a drizzle of olive oil and sprinkle the chopped flat-leaf parsley and paprika over everything. Serve with lemon wedges.

 

Taken from Eat Istanbul by Andy Harris and David Loftus (Quadrille, €29.50)

Now on to dessert… Check out Lilly Higgins’ virtuous vegan chocolate ice cream.

@Image_Interiors

Also Read

glitter
EDITORIAL
The grown up guide to wearing glitter lips

If Tom Ford, Charlotte Tilbury, Chanel and Nars tell you...

By Holly O'Neill

Christmas cost
EDITORIAL
What I Spend at Christmas: The 37-year-old digital marketer earning €25k who isn’t buying presents for her siblings

Christmas cost the average Irish family €2,700 over the festive...

By IMAGE

Elizabeth Day
EDITORIAL
Elizabeth Day: ‘Life is full of failure. But it’s never too late to change your life’

Failure is a natural element of the cycle of life....

By Jennifer McShane

EDITORIAL
9 beautiful Champagne glasses to order in time for NYE

Ring in the New Year (and bid a welcome adieu...

By Lauren Heskin

EDITORIAL
Why Harry and Meghan were dead right to walk away

By Amanda Cassidy

Monica Lewinsky
RELATIONSHIPS
Monica Lewinsky will soon get to talk of scandal on her terms

It was on this day, January 17th, 1998, when news...

By Jennifer McShane

Has society become more tolerant of the idea of dating interracially?
premium IMAGE WRITES, REAL-LIFE STORIES, RELATIONSHIPS
Interracial dating: “People kept asking ‘where is she from?'”

With diversity on the rise, what struggles do interracial couples continue to face today? Filomena Kaguako speaks to three couples about their experiences.

By Filomena Kaguako

Covid crying
EDITORIAL
Tears, fears and tissues: The 5 types of Covid crying we’re all by now familiar with

It goes without saying that most of us have had...

By Edaein OConnell