Cull yaw adana kebab

111 Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4


By Brad Carter
From Saturday Kitchen

Ingredients

For the overnight flatbreads

  • 3.5g dried yeast
  • 25g/1oz sunflower oil
  • 500g/1lb 2oz bread flour
  • 10g salt
  • reserved cull yaw fat, for brushing

For the seaweed hot sauce

  • 2 Scotch bonnet chillies
  • 5 jarred smoked red peppers, chopped
  • 20g/¾oz laverbread seaweed
  • 100ml/3½fl oz honey
  • 75ml/2½fl oz red wine vinegar
  • 2 garlic cloves, chopped

For the yoghurt dressing

  • 250g/9oz plain yoghurt
  • 40g/1½oz mint leaves
  • 40g/1½oz coriander leaves
  • salt and freshly ground black pepper

For the adana

  • 500g/1lb 2oz cull yaw mince, minced until a purée
  • 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
  • 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
  • 4 pickled chillies