ADANA KOFTE
3/4 lb ground lamb
3/4 lb ground veal
2 tsp cayenne pepper
2 tsp freshly ground coriander seeds
2 tsp freshly ground cumin seeds
2 tsp freshly ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
2 pida bread
extra virgin olive oil, melted unsalted butter or oil for brushing
FOR SERVING:
2 medium onions, peeled and sliced
1 tbsp sumac
finally chopped fresh parsley leaves for garnish
In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt and butter together well, keeping your hands wet so the meat doessnt stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.
Prepare a charcoal fire or preheat a gas grill on medium low for 15 minutes.
Form the meat into patties about six inches long and two inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.
Meanwhihle, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.
Arrange the kofte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.
3/4 lb ground lamb
3/4 lb ground veal
2 tsp cayenne pepper
2 tsp freshly ground coriander seeds
2 tsp freshly ground cumin seeds
2 tsp freshly ground black pepper
salt to taste
2 tbsp unsalted butter, cut into tiny pieces
2 pida bread
extra virgin olive oil, melted unsalted butter or oil for brushing
FOR SERVING:
2 medium onions, peeled and sliced
1 tbsp sumac
finally chopped fresh parsley leaves for garnish
In a large bowl, knead the lamb, veal, cayenne, coriander, cumin, pepper, salt and butter together well, keeping your hands wet so the meat doessnt stick to them. Cover and let the mixture rest in the refrigerator for 1 hour.
Prepare a charcoal fire or preheat a gas grill on medium low for 15 minutes.
Form the meat into patties about six inches long and two inches wide. Grill until the kofte are springy to the touch, about 20 minutes, turning often.
Meanwhihle, brush the pide bread with olive oil, melted butter, or vegetable oil and grill or griddle for a few minutes until hot but not brittle.
Arrange the kofte on a serving platter or individual plates and serve with the pide bread, sliced onions, a sprinkle of sumac, and chopped parsley as a garnish.
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