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STARTERS


This Greek dish originated in Turkey, where it’s known as yoğurtlu kebap (‘kebab with yoghurt’). Served atop warm flatbreads, these minced lamb kebabs can be dressed with the tomato sauce and yoghurt or served alongside them for dipping. Use fatty meat and rest the seasoned lamb well after kneading to help it cling to the skewers. The kebabs can be prepared in advance and refrigerated, separated by baking paper to stop them sticking together — just ensure the meat is firmly on the skewers before cooking.


Giaourtlou by Saghar Satareh SERVES: 4-6 TAKES: 45 MINS


INGREDIENTS FOR THE KEBABS 500g minced lamb 1 small onion, or ½ large one, grated 1 handful of chopped parsley 1 garlic clove, grated 1 tbsp olive oil 1 tbsp dried breadcrumbs 1 ½ tsp tomato paste 1 ½ tsp salt ½ tsp freshly ground black pepper 1 tsp sweet paprika 1 tsp ground cinnamon ½ tsp ground cumin ½ tsp dried oregano


FOR THE TOMATO SAUCE 2 tbsp olive oil 1 small onion, or ½ large one, diced 400g tin diced tomatoes, or 3–4 fresh large tomatoes, diced


1 tsp sugar ½ tsp salt ½ tsp smoked, hot or sweet paprika


34


TO SERVE 2 tbsp olive oil, for grilling 3-4 large flatbreads 300g plain Greek-style yoghurt, whipped chopped parsley paprika and/or ground sumac onion slices, to garnish (optional)


METHOD If you’re using bamboo skewers for


the kebabs, soak 8–12 of them in water. Combine all the kebab ingredients


in a large bowl. Knead well for 5–10 mins until the colour has slightly changed. Chill in the fridge for at least 30 mins, or overnight. To make the tomato sauce, heat the


olive oil in a saucepan and sauté the onion over a medium heat for 5 mins, or until translucent and quite soft. Add the tomatoes and a splash of water, if needed. Stir in the sugar, salt and paprika and simmer on a low heat for 20–30 mins, stirring occasionally. Meanwhile, set a griddle pan or


barbecue chargrill to a high heat and drizzle with olive oil. Take 2-3 tbsp of the kebab


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mixture and work it in the palm of your hand to form a sausage shape. Poke a skewer through the middle, lengthways, then shape the kebab around the skewer using your hands. Make sure the ends are secured tightly around the skewer. Repeat with the remaining kebab mix. Grill the kebabs for a couple of


minutes on each side until brown and sizzling. Meanwhile, warm the flatbreads. Put the flatbreads on a serving


platter and lay several skewers on each. Top with dollops of the whipped yoghurt, then spoon over the tomato sauce. Garnish with the parsley, paprika or sumac and onion slices, if using, and serve immediately. Alternatively, sprinkle the kebabs with the paprika or sumac and keep them all warm under one flatbread, then cut the remaining flatbreads into wedges and serve on a platter with separate bowls of yoghurt, tomato sauce, parsley and onion, if you like. From Pomegranates & Artichokes by Saghar Setareh (£26, Murdoch Books).


IMAGES: SAGHAR SETAREH; CHARLOTTE BLAND


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