Love me a good chicken adana kabab, but the ground chicken available here is flavorless, and I haven’t gotten around to grinding my own because ground dark meat turkey works well enough instead.
Used a shortcut technique for oven-baked kababs that doesn’t require forming the kababs by hand, rather you spread them out on a baking tray and then separate them lengthwise before baking. Worked like a charm.
Eaten with broiled long hot peppers, piyaz (onion & tomato salad), more sumac onions, garlic yogurt sauce, and calabrian chilli sauce.
Feel like I MUST have posted about this but Vidar Bergum’s “turkish inspired” recipe for grilled lamb slices with sliced tomatoes isot (aka urfa) pepper and aioli is really excelllent. Its member content from his website A KITCHEN IN ISTANBUL tho so I cant link. Basically you make a garlicy aioli with one egg, lemon, dijon and a bunch of mild olive oil, slice up and salt some tomatoes and then sautee thin-ish salted and peppere lamb slices to taste in olive oil, adding at the end a couple tbsp of butter and a crushed garlic clove, flipping and basting the meat in the browning, garlicy butter. It then gets layered with any remaining juices over the sliced tomatoes and showered with a bunch of isot chili pepper and herbs (he calls for fresh oregano, I used some dried and parsley) and its served with the aioli, delicious. Id imagine it would be good topped with cacik instead, but I guess the aioli is the inspiration here.
When we go to super Turkish resto Rana 15 in Park Slope one of the outstanding features is the use of browned butter to elevate dishes, I guess this is the same
