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Answers: Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad

Ingredients
900g/2lb minced lamb
2 onions, finely grated
6 garlic cloves, crushed
2 tsp dried chilli flakes
1 small bunch of flatleaf parsley, chopped
oil for brushing
2 vine-ripened tomatoes, thinly sliced
salt
freshly ground black pepper
For the minted yoghurt
200g/7oz Greek natural yoghurt
2 tbsp chopped mint
For the carrot salad
2 large carrots, peeled and halved
2 kohlrabi, peeled
2 tbsp sunflower oil
4 tsp cumin seeds
4 tsp lemon juice



Method
1. Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking. If using a cast-iron griddle pan, heat it over a high heat, then lower the heat slightly before cooking.
2. Cover eight bamboo skewers with cold water and leave them to soak.
3. Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.
4. Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.
5. For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.
6. For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.
7. Put these in a bowl with a large pinch of salt and mix together well.
8. Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.
9. Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.
10. Spread the minted yoghurt over one large or four individual serving plates. lay the kofta on top, garnsih with the sliced tomatoes and serve with the salad.

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Turkish Urfa kebab

Ingredients: 950 cal (6 servings)
· 1500 gr. lean ground lamb
· 6 pides of approximately 250 gr. each (Pide is slightly leavened flat bread)
· 5 tablespoons of butter
· 1 glass of meat broth
· 2 onions
· 1 tablespoon of olive oil
· 2 tomatoes
· 2 bunches of parsley
· Black pepper
· Red pepper salt
PREPARATION: Mince the meat twice. After washing and peeling the tomatoes, remove the seeds and mince. Grate the onions. Wash and chop the parsley.
Place ground meat in a bowl. Add the onions, tomatoes, three quarters of parsley, olive oil, red pepper, black pepper and salt. Knead for a half an hour blending well. Make into sausage shaped meatballs and skewer. Place skewers 5 cm. above moderate coal fire, and grill until they are golden brown. Meanwhile melt 100 grams butter. Cut the pides into quarters, and coat with melted butter before toasting on a grill. When the pides are toasted, place on plates, dice and pour hot broth on top. Place the meatballs on pides after the meat broth has been absorbed. Top with chopped parsley and serve hot.
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TAS KEBAB
5 Servings
1 finely chopped onion
1 kilo of lamb, cut into small pieces
1 soup spoon butter
1 soup spoon flour
1 soup spoon salt
1 soup spoon tomato sauce
2 tomatoes - peeled, seeded, and cut into small pieces
5 glasses of water

Keep these in a small bag of thin fabric:
1 bunch parsley
1 soup spoon of thyme
1/2 soup spoon of pepper corns
2 bay leaves
2 cloves of garlic

Heat the butter in a saucepan and partially cook the meat in it for 8 to 10 minutes. Then add and partially cook the onions for 2 min. Add the tomato sauce and stir. Add the flour and stir again. Add the bag of spices, salt and water. Cook 15 minutes on a low heat. Add the tomato over the meat. Cook 20 minutes or longer. Remove the spice bag and serve.

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