Brad Carter cull yaw adana kebab (Kebab skewers with seaweed hot sauce, flatbread and salad) recipe on Saturday Kitchen

Brad Carter served up tasty cull yaw adana kebab (Kebab skewers with seaweed hot sauce, flatbread and salad) on Saturday Kitchen.

The ingredients for the overnight flatbreads are: 3.5g dried yeast, 25g sunflower oil, 500g bread flour, 10g salt and reserved cull yaw fat, for brushing.

For the seaweed hot sauce: 2 Scotch bonnet chillies, 5 jarred smoked red peppers, chopped, 20g laverbread seaweed, 100ml honey, 75ml red wine vinegar and 2 garlic cloves, chopped.

For the yoghurt dressing: 250g plain yoghurt, 40g mint leaves, 40g coriander leaves, salt and freshly ground black pepper.

For the adana: 500g cull yaw mince, minced until a puree, 9g salt, 1.5g curing salt, 2.5g garlic powder, 2g onion powder, 1.5g Aleppo pepper, 0.25g oregano, 0.25g freshly ground black pepper, 8g rice flour and 1 tbsp cold water.

For the salad: 1 cucumber, diced, 2 salad tomatoes, diced and de-seeded, 1 red onion, thinly sliced, ½ iceberg lettuce, thinly sliced, 4 spring onions, thinly sliced and 4 pickled chillies.




See more Turkish recipes in the book titled: 50 Turkish Recipes: A Turkish Cookbook You Won’t be Able to Put Down available from Amazon now.