After my last cooking thread (see here) I decided to get back to normal sized foods for this one.
I discovered this in a Turkish restaurant and have been trying to recreate it at home, I don't know whether or not my version is authentic but it tastes damn good though
First of all you will need the following:
I had already prepared the kofte, but it's pretty simple to do.
Take 700g of trimmed leg of lamb, cut up into cubes.
Place in a food processor with one whole onion, 2tsp lemon juice, 1tsp salt, 1tsp black pepper, 1tbsp fresh thyme, 1/2 tsp cumin seeds.
Process until lamb is chopped up, but not pureed.
For the iskender the first thing to do is to blend the tomatoes.
Take a hand blender and blend the tomatoes until smooth.
Add 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp sugar, 1/2 tsp smoked paprika, a large pinch of cayenne pepper and a crushed garlic clove to the tomatoes and place in a pan on a medium heat.
Bring this to the boil and leave to simmer for 15 minutes, or until reduced to a thickish sauce.
While the tomatoes are reducing you can prepare the lamb by shaping it into small patties.
Then toast the pita bread, I prefer to do this in a dry frying pan.
I then used the same pan to fry the lamb patties in some olive oil.
Once the tomatoes have been reduced and the lamb is cooked it's time to prepare the dish.
Slice the pita bread into strips and lay on a plate. Add the lamb on top.
Then add the tomato sauce on top of the lamb, drizzle with a little extra virgin olve oil and add a few spoonfuls of yoghurt and a sprig of Greek basil to serve.
I discovered this in a Turkish restaurant and have been trying to recreate it at home, I don't know whether or not my version is authentic but it tastes damn good though
First of all you will need the following:
- Pita bread
- 1/2 tin of tomatoes
- Lamb Kofte
- Greek Yoghurt
- Salt, black pepper, sugar, smoked paprika, garlic, cayenne pepper & olive oil (not pictured)
I had already prepared the kofte, but it's pretty simple to do.
Take 700g of trimmed leg of lamb, cut up into cubes.
Place in a food processor with one whole onion, 2tsp lemon juice, 1tsp salt, 1tsp black pepper, 1tbsp fresh thyme, 1/2 tsp cumin seeds.
Process until lamb is chopped up, but not pureed.
For the iskender the first thing to do is to blend the tomatoes.
Take a hand blender and blend the tomatoes until smooth.
Add 1/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp sugar, 1/2 tsp smoked paprika, a large pinch of cayenne pepper and a crushed garlic clove to the tomatoes and place in a pan on a medium heat.
Bring this to the boil and leave to simmer for 15 minutes, or until reduced to a thickish sauce.
While the tomatoes are reducing you can prepare the lamb by shaping it into small patties.
Then toast the pita bread, I prefer to do this in a dry frying pan.
I then used the same pan to fry the lamb patties in some olive oil.
Once the tomatoes have been reduced and the lamb is cooked it's time to prepare the dish.
Slice the pita bread into strips and lay on a plate. Add the lamb on top.
Then add the tomato sauce on top of the lamb, drizzle with a little extra virgin olve oil and add a few spoonfuls of yoghurt and a sprig of Greek basil to serve.
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