Adana Kebap is a traditional Turkish recipe for minced lamb kebabs flavoured with sumac and served with sumac onions. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Adana Kebap.
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These are Turkish kebabs named after the city of Adana. They are flavoured with chillies, sumac and cumin. I love the lemony flavour of sumac — a spice that also provides an intense red colour. The original recipe calls for urfa biber chilli flakes. Ufra (also known as isot) is a relatively hot chilli; a purple pepper of the Capsicum annuum family cultivated in the Urfa region of Turkey. The chilli is dried by ‘sweating’ where it is sun-dried during the day, then wrapped tightly at night. This intensifies the flavour, which is described as smoky and raisin-like. An approximation can be made by soaking 2 tsp raisins in boiling water. Take the soaking liquid and add to this 1 tsp smoked chipotle and 5 tsp hot chilli flakes. Add the chillies and water to the recipe instead of the urfa biber. They are served with flatbreads, sumac onions and pickled chillies.
Ingredients:
For the Kebabs:
900g (2 lbs) minced (ground) lamb
2 tbsp urfa biber chilli flakes
4 tsp ground sumac
4 tsp ground cumin seeds
4 tbsp finely chopped parsley stalks
6 garlic cloves, crushed
sea salt and freshly-ground black pepper
For the Sumac Onions:
2 onions, thinly sliced
½ small bunch of flat-leaf parsley, coarsely chopped
1 tbsp ground sumac
To Serve:
flatbreads
yoghurt
pickled chillies
chopped tomatoes
Method:
Pre-heat your barbecue, setting the coals in a single layer.
In the meantime, prepare the kebabs. In a bowl, mix together the minced (ground) lamb with the other ingredients. Season liberally then mix together with you hands, kneading as you would bread, for 5 minutes. Divide into 12 portions and shape into kebabs, before threading on metal skewers.
For the sumac onions, place the sliced onions in a bowl of iced water for 20 minutes. Drain thoroughly then turn into a bowl and mix in the parsley and sumac. Season well and set aside.
Place the kebabs on a hot barbecue, cooking for 4 minutes per side, or until cooked through and charred on the outside.
Serve immediately, accompanied by the sumac onions, flatbreads, yoghurt, pickled chillies, chopped onions and more flat-leaf parsley.
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