Iraqi Adana Kebab is a traditional Iraqi recipe for a classic shaped yew meat kebab served on an over-night flatbread with seawed and yoghurt sauces. The full recipe is presented here and I hope you enjoy this classic Iraqi version of: Iraqi Adana Kebab.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is traditionally made with ewe meat (cull yaw) mince, but mutton or lamb can be substituted.
Ingredients:
For the overnight flatbreads:
2 tsp dried yeast
2 tbsp sunflower oil
500g bread flour
2 tsp salt
reserved cull yaw fat, for brushing
For the seaweed hot sauce:
2 Scotch bonnet chillies
5 jarred smoked red peppers, chopped
20g cooked laver (Porphyria) seaweed (you can use prepared laverbread, if you like)
100ml honey
75ml red wine vinegar
2 garlic cloves, chopped
For the yoghurt dressing:
250ml plain yoghurt
40g mint leaves
40g coriander leaves
salt and freshly-ground black pepper
For the adana:
500g cull yaw mince, minced until a purée
2 tsp salt
1/2 tsp curing salt
1 tbsp garlic powder
1 tsp onion powder
1 tsp Aleppo pepper
2 tsp dried oregano, crumbled
1/2 tsp freshly-ground black pepper
2 tbsp rice flour
1 tbsp cold water
Method:
For the flatbreads, pour 325ml water into a large bowl and whisk in the yeast and oil. Sift the flour and salt, combine to a shaggy mixture then set aside covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days.
To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside.
For the yoghurt dressing: blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside.
For the adanas: comine all the ingredients, apart from the cold water, in a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed.
To finish the flatbreads: weigh balls of dough around 150g each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft.
Serve the flatbreads bread with the adana and sauces. Accompany with a salad of diced cucumber, tomato and shredded lettuce along with pickled chillies. Arrange the salad on the flatbread top with an adana kebab and the sauces. Roll up and eat.
Click on the image, above to submit to Pinterest.