Alternatively, make one very large kebab and put it in the middle of the table so that everyone can tear off a piece.
Eat this spicy, flat kebab on its own with pieces of fresh bread; grilled mild green chillies and tomatoes are also always served alongside.
- 3 red romano capsicums (peppers)
- ½ bunch parsley
- 3–4 spring onions (scallions)
- ¼ bunch mint
- 1 hot green chilli
- 3 tbsp red-pepper paste (biber salçasi)
- 750 g (1 lb 11 oz) twice-minced (-ground) fatty mutton (or lamb)
- pinch of salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Roast the capsicums over the open flame of your gas hob (or on a barbecue) until completely blackened all over. Peel away the blackened skin and deseed the capsicums. Finely chop the parsley, spring onions, mint and chilli.
- Preheat the oven to 200ºC (400ºF). Line a baking tray with baking paper. Blend the roasted capsicum flesh, parsley, spring onions, mint, chilli, red-pepper paste and mutton in a food processor until really finely chopped and well combined. Season with salt. Using wet hands, shape the kebab mixture into several flat, round patties the size of mini-pizzas, or 1 large one and place on the prepared baking tray. Cook in the oven for 10–15 minutes, until golden brown and cooked through.
- Serve on the baking paper, or on bread with grilled mild Turkish green chillies and tomato halves.
Recipe and images from Under the Mediterranean Sun by Nadia Zerouali and Merijn Tol, Smith Street Books, RRP $55.00.