coincidentally I have a tepsi kebap prepared and ready to cook in the frig (we forgot we had to go out tonight so I had to defer cooking of it!) from the Istanbul and Beyond Cookbook. the recipe from the Hatay Province is for beef (and indeed thats how we had it at a very good resto in Istanbul a few years ago) but Im using ground lamb from the freezer - it involves combining the chopped onion, garlic, parsley and condiments into the ground beef for a good texture (this is a very good technique for many kebap recipes) - I noted that your attached recipe says Ghayour was taught the recipe this way - wonder why its written that she pummels and crushes the meat together for a smooth consistency, which makes a very different texture – Then the kebap is baked with tomatoes and long green peppers in the oven with a very light sauce of tomato paste and boiling water. I love this dish and will post a pic when it is finished.
