Simit kebab with pistachios

On my first trip to Istanbul, I was taken to a kebabçi or a restaurant that serves mainly kebabs. I was mesmerised by the variety of kebabs, made from beef, lamb, mutton and chicken, the variety and flavours seemed almost infinite. They were wolfed down with small plates of Turkish vegetarian meze, loads of salad and even more raki.

Simit kebabs were on the menu, and they are one of the essential kebabs in Turkey. Originally from the Gaziantep region, these kebabs have gained popularity throughout Turkey and beyond. They are unique as they are loaded with ground pistachios, giving the kebabs a wonderful nutty flavour. The bulghur makes them mois,t and the mild spices are perfect. I tend to add some additional whole pistachios to the kebabs for texture,

This is a fantastic cookbook by a British chef who specialises in cuisines from the Middle East and Turkey. It is filled with recipes for kebabs, stews, other Turkish favourites, and some more contemporary dishes. Everything I have cooked from this book has been fantastic; it is one of my favourite Turkish cookbooks.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1/2 cup shelled pistachios, + 2 tablespoons for the mince + 1 tablespoon for garnish

A handful parsley

A handful mint

1/2 onion, roughly chopped

2-3 garlic cloves

Salt, to taste

1/2 teaspoon pepper

1 lb ground lamb or mutton

1 teaspoon Aleppo pepper flakes

2 tablespoons bulghur

2 tablespoons olive oil

For the dressing:

1/2 cup yoghurt

2 tablespoons pistachios

Salt, to taste

Lightly toast the pistachios till they are aromatic. Cool.

Add the pistachios, parsley, mint, onion, garlic, salt, and pepper to a small blender and blitz till you have a smooth paste.

Cook the bulghur in hot water as described on the package, typically adding hot water in a ratio of 1 portion of bulghur to 1 1/2 portions of water. Cover and allow to sit for 10 minutes—fluff with a fork. Mix the meat with the pistachio paste, whole pistachios, Aleppo pepper, and cooked bulgur. Take a small teaspoon-sized portion and flatten into a small patty, and fry in a pan. Taste and adjust salt and spice. You should get an intense flavour of the pistachios in the kebab.

Let marinate for at least 1 hour, but I prefer to make the kebab mix in the morning and grill the kebabs in the evening for dinner.

Make the dressing by pounding the pistachios in a mortar till you have a rough paste. Combine with the yoghurt and salt. Taste and adjust seasonings. Store in the fridge.

Divide the mixture into 8-10 portions and roll each portion into a sausage shape. Grill the kebabs on a grill for about 3-4 minutes per side, until cooked through and slightly charred. Alternatively, you can broil the kebabs in the oven for 15-20 minutes on each side, until charred. Serve with the dressing.