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Tepsi kebap with spinach yoghurt

Recipe By:
Sabrina Ghayour


Prep Time:
less than 30 minutes

Cooking Time:
10 to 30 mins

Serves 4 – 6

Sabrina Ghayour’s Turkish-inspired spiced tepsi kebap is baked in the oven and makes a brilliant midweek meal.


For the tepsi kebap

  • 500g/1lb 2oz lamb mince, about 20 per cent fat
  • onion, minced in a food processor and drained of any liquid or very finely chopped
  • 2 large garlic cloves, minced
  • ½ red pepper, cored, seeds removed and very finely chopped
  • 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra leaves to serve
  • 2 tbsp tomato purée
  • 1 tbsp pul biber or Aleppo chilliflakes
  • ½ tsp bicarbonate of soda
  • sea salt flakes and freshly ground black pepper

For the spinach yoghurt


To serve (optional)



Cooking Method

  1. Preheat the oven to 240C/220C Fan/Gas 9.
  2. To make the tepsi kebap, put all the ingredients in a large bowl and, using your hands, work everything together well, pummelling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper.
  3. Press the meat mixture into a shallow casserole or baking dish that is about 22cm/8½in in diameter to completely cover the base of the dish. Cook for 18 minutes, or until golden on top.
  4. To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop.
  5. Put the spinach in a large bowl with the yoghurt, garlic, walnuts (reserving some for garnish), sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts.
  6. Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt.

Recipe By:
Sabrina Ghayour

From: Saturday Kitchen Best Bites

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