EatSen · Recipes
This classic kebab, originating from the Florya district of Istanbul, is prepared by wrapping spiced mince in lavash bread, slicing it, and serving it topped with a buttery tomato sauce and garlic yoghurt. The combination of crisp exterior, juicy mince, and soft bread makes this dish truly unique.
Explore recipes and cook for free.
per serving
Place the mince in a large bowl. Squeeze the juice from the grated onion and add it to the mince. Add the finely chopped parsley, cumin, chilli flakes, salt and black pepper. Knead all the ingredients by hand for 5 minutes until a uniform mixture is achieved. Rest the mixture in the fridge for 15 minutes.
Divide the rested mixture into four equal portions. Wrap each portion tightly around a skewer in a cylindrical shape to form kebabs 20-25 cm long. Seal both ends of each skewer with mince.
Cook the kebabs on a preheated grill or on the oven grill setting for 4-5 minutes on each side, 8-10 minutes in total. The internal temperature should reach 70°C. The exterior should be lightly browned while the interior remains juicy.
Melt the butter in a small saucepan. Add the tomato purée and fry for 1 minute. Add the water and simmer over a low heat for 3-4 minutes. Season with salt.
Place the strained yoghurt in a bowl. Add the grated garlic and salt and mix well.
Remove the cooked kebabs from the skewers. Place one kebab in the centre of each lavash bread. Fold the side edges of the bread inward and wrap tightly around the kebab. Cut the wrapped kebabs into diagonal slices 2-3 cm thick.
Spread the garlic yoghurt on a serving plate. Arrange the sliced kebabs on top of the yoghurt. Drizzle the warm buttery tomato sauce over the top. Serve hot.
Save and cook for free