BEEF AND PISTACHIO KEBAB WRAPS
What makes something taste Turkish, says Oleana chef Ana Sortun, is a combination of sweet and earthy spices, like dried oregano, cumin, Maras pepper, and-her own "all-time favorite"-dried mint.
Provided by Ana Sortun
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the kebabs: In a bowl combine ground beef, mint, oregano, maras pepper, cumin, salt, red pepper paste, ground pistachios, and egg white to form a smooth mixture. Divide the mixture in half and each half into three pieces. Form each piece into a sausage shape. Have a bowl of cold water handy to dip hands into if the mixture gets sticky.
- Wrap the kebabs: Preheat oven to 375 F. Unfold the markouk bread (it will look like a large, thin crepe). Tear away and discard the outer thick edge with your hands or a knife. Cut each markouk in half. Repeat with the remaining two markouk breads so there are 6 pieces. Make an egg wash by whisking two tablespoons of water, a pinch of salt and the egg yolk. Lightly brush a piece of markouk halfway up. Place a kebab at one end and tightly roll it lengthwise so the markout is tightly wrapped around the beef. Trim the edges and brush the seam with more egg wash so it's sealed. Place it on a parchment-lined baking sheet. Repeat with the other kebabs. Lightly brush the tops with egg wash, sprinkle with nigella seeds and bake for 12 minutes until crispy on the outside and firm to the touch. (Note: If Markouk bread gets too dry while wrapping the kebabs, just wet it lightly with water.)
- Make the yogurt and cucumber sauce (cacik): Mince the garlic by cutting the clove in half and bringing both halves to the edge of the cutting board. Cut the garlic using the dull side of the knife to almost a mash. Then use the sharp side of the knife to continue slicing to a fine mince. Place the garlic into the lemon juice along with a pinch of salt. Chop the cucumber, scallions, and parsley and add them to the garlic. Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and set aside.
- Assemble the dish: Slice the kebabs into 3 or 4 pieces (or keep whole). Top with pistachios, cacao, and shredded romaine. Serve.
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Sagar Raj dami
[email protected]These wraps were a waste of time and money.
saranya saranya
[email protected]I would not recommend this recipe.
Taylor Bella
[email protected]I followed the recipe exactly, but my wraps didn't turn out as well as I had hoped.
md Nor
[email protected]These wraps were not as flavorful as I had hoped.
Festus Essel
[email protected]I found the recipe to be a bit confusing, but the wraps turned out great in the end.
s'midge
[email protected]The beef was a bit dry, but the pistachios and sauce helped to make up for it.
Ines Ayad
[email protected]These wraps were a bit time-consuming to make, but they were worth it! They were so delicious.
MD Leton
[email protected]I wasn't sure how the beef and pistachios would go together, but I was pleasantly surprised! The flavors were really complementary.
George Gebhart
[email protected]These wraps were easy to make and turned out great! I will definitely be making them again.
kaylee clark
[email protected]The beef and pistachio kebabs were delicious! I especially liked the way the pistachios added a bit of sweetness to the dish.
Marcus
[email protected]I made these wraps for a party and they were a huge success! Everyone loved them.
Dilip Kushnth
[email protected]These wraps were a big hit with my family! The beef was tender and flavorful, and the pistachios added a nice crunch. I will definitely be making these again.