Tepsi kebap with spinach yoghurt
Recipe By:
Sabrina Ghayour
Difficulty:
Easy
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.
Ingredients
For the tepsi kebap
- 500g/1lb 2oz lamb mince, about 20 per cent fat
- 1 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
Cooking Method
- Preheat the oven to 240C/220C Fan/Gas 9.
- 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.
- 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.
- 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.
- 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.
- Serve the tepsi kebap with the tortilla wraps or bread, red onion, parsley leaves and yoghurt, if desired, and the spinach yoghurt.
Related Recipes
Share this recipe:
