EatSen · Recipes
This classic kebab, originating from the Florya neighborhood of Istanbul, is prepared by wrapping spiced ground meat in lavas bread, slicing it, and serving it topped with a buttery tomato sauce and garlic yogurt. The contrast of a crispy exterior and juicy interior ground meat with the soft bread makes this dish truly unique.
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per serving
Place the ground meat in a wide bowl. Squeeze the juice from the grated onion and add it to the meat. Add the finely chopped parsley, cumin, red pepper flakes, salt, and black pepper. Knead all the ingredients by hand for 5 minutes until a uniform mixture is achieved. Let the mixture rest in the refrigerator for 15 minutes.
Divide the rested mixture into four equal portions. Shape each portion tightly around a skewer in a cylindrical form to create kebabs 20-25 cm long. Seal both ends of the skewers with the ground meat.
Cook the kebabs on a preheated grill or in oven broil mode for 4-5 minutes on each side, 8-10 minutes 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 paste and cook for 1 minute. Add the water and simmer over low heat for 3-4 minutes. Season with salt.
Place the strained yogurt in a bowl. Add the grated garlic and salt and mix well.
Remove the cooked kebabs from the skewers. Place one kebab in the center 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 yogurt on a serving plate. Arrange the sliced kebabs over the yogurt. Drizzle the warm buttery tomato sauce over the top. Serve hot.
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