Adana Kebab

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INGREDIENTS

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½ small red onion or onion

1 tomato

⅓ cup breadcrumbs

1 pound ground lamb

½ tablespoon salt

2½ teaspoons sumac

5 teaspoons Urfa biber*

2 tablespoons ice cold water

¼ cup  fresh parsley

2 tablespoons olive oil

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* = Also known as Urfa pepper and Isot pepper. Substitute with red pepper flakes.

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Serves 4. Takes 1 hours 30 minutes.

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PREPARATION

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Thinly slice onion and tomato. Add bread crumbs, lamb, salt, sumac, Urfa biber, and ice-cold water to mixing bowl. Mix with hands until well blended. Form into 8 logs 5″ long. These are the kebabs. Chill in refrigerator for 45 minutes.

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Add olive oil to large pan. Heat oil at medium-high heat until a few bread crumbs in the oil start to dance. Cover and grill for 5 minutes at medium-high heat or until lamb is no longer pink.inside. Turn once. Garnish with onion, tomato, and parsley. Goes well with pita loaves, lavash loaves, salad, and rice.

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TIDBITS

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1) The city of Adana is in Turkey.

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2) But I am not.

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3) You are probably not there either.

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4) So that’s one thing we have in common.

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5) You most likely have salt in your kitchen.

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6) Whoa, we are so alike!

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7) Do you like Urfa biber? I hope so as I think this could be the beginning of a beautiful friendship.

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– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.