Adana kebab
These Turkish kebabs use minimal ingredients so the flavour of the lamb stands out, complemented by red peppers and spicy pul biber
Ezme
- Preparation and cooking time
- Prep:
- No cooking
- Easy
- Serves 6 - 8
Skip to ingredients
- 2-3 large ripe tomatoesquartered, around 400g
- 1 medium red Romano pepperdeseeded and roughly chopped
- 1 medium sivri biberor small green chilli, deseeded and roughly chopped
- 1 small onionroughly chopped
- 2 large garlic clovescrushed
- 25g fresh flat-leaf parsley
- 2 tbsp red pepper paste
- 1 tbsp tomato purée
- 2 tbsp pomegranate molasses
- 1 tbsp pul biber
- 2 tsp sumac
- 1 tbsp dried mint
- 60ml extra virgin olive oil
Nutrition: (8)
- kcal122
- fat9g
- saturates1g
- carbs7g
- sugars6g
- fibre3g
- protein1g
- salt1.03g
Method
step 1
Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.
step 2
Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.
