People have been carving Jack-o’-Lanterns for centuries — a Halloween tradition with roots in an old Irish legend about a trickster named Stingy Jack.

According to the tale, Stingy Jack once invited the Devil for a drink but, true to his name, didn’t want to pay. Instead, he persuaded the Devil to turn himself into a coin Jack could use to settle the bill. But Jack, being Jack, pocketed the coin next to a silver cross, trapping the Devil in his money pouch. Eventually, he released him — but only after making the Devil promise not to bother him for a year and never to claim his soul when he died.

A year later, Jack pulled another trick. He convinced the Devil to climb a tree to fetch some fruit, then carved a cross into the bark, trapping him once more. This time, Jack wrangled a ten-year truce before letting him go.

When Jack finally died, neither Heaven nor Hell would have him. God turned him away for his deceitful ways, and the Devil, still bitter but bound by his promise, refused him entry to Hell. Instead, the Devil gave Jack a single burning coal to light his way through the eternal darkness. Jack hollowed out a turnip, placed the glowing ember inside, and began wandering the Earth — doomed to roam forever as “Jack of the Lantern,” later shortened to Jack O’Lantern.

In Ireland and Scotland, people began carving their own lanterns from turnips or potatoes, their ghoulish faces meant to ward off Stingy Jack and other evil spirits. In England, they used large beets. When immigrants brought this eerie custom to America, they discovered that pumpkins — native to the New World — were bigger, brighter, and far easier to carve. And so, the pumpkin Jack-o’-Lantern we know today was born. 🎃

Whilst we may think of pumpkins primarily as Jack-o’-Lanterns, there are many delicious recipes for the pumpkin flesh — the very part most people throw away when carving!

With Halloween just around the corner, here are a few spooky (and tasty!) recipes for you to try yourself. 

Candied Pumpkin Dessert with Walnuts (Kabak Tatlısı)

This light and lovely dessert is a real treat — especially topped with a sprinkle of crushed walnuts for a little crunch. In Turkey, it’s traditionally served with rich, velvety kaymak (thick cream), but here in the UK, a generous spoonful of clotted cream makes the perfect partner.

For an extra touch of warmth and aroma, try adding a few cloves or cinnamon sticks to the syrup before baking — it gives the dessert a gentle, spiced twist that’s perfect for cooler evenings. 

👉 Click the link below to get the full recipe from Özlem’s Turkish Table and bring a taste of Turkey to your kitchen!

Candied Pumpkin Dessert with Walnuts (Kabak Tatlısı)

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How to Make Perfect Pumpkin Purée

Ingredients

750g pumpkin (or butternut squash)

Whether you’re baking a pie, stirring up a soup, or trying something new this autumn, homemade pumpkin purée makes all the difference — rich, fresh, and full of flavour. Here’s how to make it two easy ways:

To steam the pumpkin:

Peel and seed your pumpkin, then cut it into evenly sized cubes. Place the cubes in a steamer or a colander set over a pan of gently simmering water. Steam for about 10 minutes, then test with the tip of a knife — if it’s still a little firm, give it another 5 minutes. Once tender, mash the pumpkin until smooth and leave it to cool.

To microwave the pumpkin:

Cut the pumpkin in half (no peeling or deseeding needed yet!) and place it cut-side up in the microwave. Cook for around 20 minutes, then check the flesh with a fork — if it’s not soft enough, keep going a few minutes more. Once tender, scoop out the flesh, mash it, and leave to cool.

Choosing Your Pumpkins 🎃

Not all pumpkins are created equal — and the type you choose will affect your purée’s flavour and texture. You can use any pumpkin, but experimenting with different varieties (and even other squashes) can be deliciously rewarding:

• Butternut squash has a beautiful orange flesh, dense texture, and a natural sweetness — perfect for pies and soups.
• Kabocha (Japanese squash) offers a deeper, earthier flavour and turns wonderfully fudgy once cooked.
• The large orange pumpkins that fill supermarket shelves at Halloween might look festive, but they’re often watery and mild in flavour — great for carving, not so great for cooking!

Choose your pumpkin wisely, and your purée will be smooth, sweet, and full of autumn magic.

Recipe courtesy of BBC Good Food

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Savoury Pumpkin Hummus

Pumpkin Hummus with a Kick

Give your classic hummus a cosy autumn twist with this creamy, golden pumpkin hummus — rich, nutty, and spiced just right. Perfect for dipping warm pitta, crunchy veg, or spreading on toast for an instant flavour boost!

Ingredients

2 tablespoons lemon juice

2 tablespoons tahini

3 cloves garlic

¾ teaspoon salt

900g chickpeas (boiled or canned)

2 teaspoons extra-virgin olive oil

425g pumpkin purée

1 teaspoon ground cumin

½ teaspoon cayenne pepper

¼ cup toasted pumpkin seeds, or more to taste

1 pinch paprika (for garnish)

Method

In a food processor or blender, combine the lemon juice, tahini, garlic, and salt. Blend until smooth and creamy.

Add the chickpeas and olive oil, then pulse again until the mixture is velvety.

Spoon in the pumpkin purée, cumin, and cayenne pepper, blending until everything is perfectly smooth and golden.

Transfer your hummus to a container, cover, and chill for at least 2 hours to let the flavours develop.

Just before serving, fold through the toasted pumpkin seeds and dust the top with a little paprika for colour and warmth.

Serve with warm pitta bread, crunchy vegetables, or crackers — and don’t be surprised if it disappears fast!

Recipe courtesy of All Recipes

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Pumpkin Spice Protein Smoothie

All the cosy flavours of autumn — in a glass! This Pumpkin Spice Protein Smoothie is creamy, lightly spiced, and packed with protein to keep you fuelled all day. Perfect for breakfast, a post-workout boost, or when you’re craving something sweet but nourishing.

Ingredients

150g (5⅓ oz) 0% plain Greek yoghurt

½ cup (122g) canned pumpkin

½ large frozen banana

1 teaspoon pumpkin spice blend

1 tablespoon maple syrup (or honey)

1 scoop protein powder

½ cup (240ml) ice cubes

Method

Add all the ingredients to your blender in order, starting with the yoghurt and pumpkin.

Begin blending on low speed, then increase to high, blitzing until the mixture is silky smooth.

Pour into a glass and serve immediately — maybe with a sprinkle of extra pumpkin spice on top for that perfect finishing touch.

Creamy, spicy, and satisfying — it’s autumn in a cup!

Serves: 1 | Serving Size: 1 glass

Recipe courtesy of My Fitness Pal Recipes

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Frozen pumpkin cheesecake

Creamy, spiced, and irresistibly smooth, this no-bake pumpkin cheesecake is the ultimate autumn dessert. Perfect for Halloween, Bonfire Night, or any cosy evening in, it’s easy to make ahead and guaranteed to impress — no oven required! 

Ingredients

300g gingernut biscuits

350ml maple syrup (or honey), plus extra to serve

350g full-fat cream cheese

300g pumpkin purée

300ml double cream

Method

Make the base: Blitz 250g of biscuits in a food processor with 125ml syrup (or honey) until the mixture looks like fine crumbs. Line a 20cm tin with baking parchment, press the crumbs firmly into the base, and chill for 30 minutes.

Mix the filling: In a bowl, beat together 100ml syrup (or honey) with the cream cheese and pumpkin purée until silky smooth.

Whip the cream: Whip 200ml double cream with 100ml syrup until soft peaks form. Gently fold this into the pumpkin mixture, then spoon over the chilled base and smooth the top. Cover and freeze overnight.

Finish and serve: Lightly whip the remaining cream with the last of the syrup (or honey) and dollop generously over the cheesecake. Crumble over the remaining biscuits and drizzle with a little extra syrup. Leave to stand for 5 minutes before serving.

Rich, golden, and full of autumn flavour — this cheesecake is pure seasonal indulgence. 

Recipe courtesy of BBC Good Food

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Pumpkins: Delicious and Nutritious

Not only are pumpkins a seasonal treat, they’re also packed with nutrients and linked to a host of health benefits — from boosting immunity to supporting heart and eye health.

👉 Discover all the ways this autumn favourite can benefit your body in “9 Impressive Nutrition and Health Benefits of Pumpkin”, an insightful article from Healthline.

Enjoy, afiyet olsun and Happy Halloween 🎃

The post Pumpkins – from Jack-o-Lanterns to delicious desserts appeared first on Fethiye Times.

Ingredients

250 gram cherry tomatoes, halved

1/2 loaf turkish bread (215g), halved (use a loaf of ciabatta bread if Turkish bread is not available.)

1 avocado (250g), sliced thinly

100 gram reduced fat feta cheese, crumbled

Method

1.Preheat grill.

2.Cook tomato under grill about 5 minutes or until softened.

3. Meanwhile, split bread pieces horizontally; toast cut sides. Top toast with avocado, tomato and cheese; grill about 2 minutes or until hot.

Recipe courtesy of Women’s Weekly Food

The post Recipe: Roasted cherry tomatoes, feta and avocado on Turkish bread appeared first on Fethiye Times.

Ingredients

1 tablespoon butter

2 tablespoons all purpose flour

2 tablespoon tomato paste

4 tomatoes, mashed

4 cups water

1 cup milk

Salt to taste

Instructions

Melt butter in a pot and add flour. Cook it, stirring constantly until it gets slightly brown.

Add in tomato paste and mashed tomatoes.

Pour in milk and water. Bring it to boil and blend the soup until smooth.

Let it simmer over medium heat for about 10 minutes.

Throw some croutons on top of each bowl (not in the pot!) when serving.

Traditional Accompaniments:

Ekmek (Turkish Bread): Serve the soup with a side of fresh, crusty Turkish pide bread.

Lemon Wedges: Offering lemon wedges on the side allows guests to add a tangy zest to their soup.

Cheese Pairings:

Feta or Kaşar: Sprinkle crumbled feta or shredded kaşar cheese on top for a creamy, salty addition.

Grilled Cheese Sandwich: For a heartier meal, pair the soup with a classic grilled cheese sandwich.

Salad Pairing:

Simple Green Salad: Serve with a light green salad dressed in lemon and olive oil for a balanced meal.

Source: give recipe

The post Domates Çorbası – Turkish Tomato Soup appeared first on Fethiye Times.

Starting the aubergines off in a pan without oil helps them to collapse into tender, juicy bites without becoming greasy.

Ingredients

2 aubergines, cut into 3cm chunks

2 tsp olive oil, plus extra to drizzle

3 garlic cloves, finely chopped

2 tsp ground cumin

1 tsp ground coriander

500g lamb mince

2 tbsp tomato purée

200g couscous or giant couscous

Handful parsley

1 tbsp pomegranate molasses

80g pitted green olives

Method

Heat a large frying pan over a medium-high heat. Add the aubergines with a pinch of salt and dry-fry for about 8 minutes, stirring every now and then, until they’ve softened a bit, are turning golden and have started to stick to the pan. Add the oil, then continue to cook and crisp up the edges for another 5 minutes until really tender.

Stir in the garlic and spices and cook for 1 minute. Add the lamb mince, breaking it up with a wooden spoon. Cook for 4 minutes until browned all over. Stir in the tomato purée and cook for another minute. Add 200ml water, then simmer for 5-10 minutes while you prepare the couscous.

Cook the couscous in a pan of salted boiling water according to the pack instructions. Finely chop the parsley stalks and roughly chop the leaves. Once the couscous is cooked, stir through the parsley stalks and drizzle with a little oil.

Stir the pomegranate molasses and olives into the stew, then season. Divide the couscous among serving plates and spoon the stew on top. Scatter over the parsley leaves.

Tip: Make a double batch and freeze the leftovers. This stew defrosts easily in a pan or the microwave for last-minute meals.

Source: Delicious Magazine

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Ingredients

1 large onion, quartered

3 garlic cloves

Large pinch ground turmeric

2 tbsp tomato purée

200ml natural yogurt or whole milk

1 tbsp paprika (not smoked)

2 tsp salt

4 large free-range chicken breasts, cut into bite-size chunks

Vegetable oil to grease

Dried oregano and sumac for sprinkling

Method

Put the onion and garlic in a food processor and whizz to a very fine pulp. Transfer to a sieve lined with a clean J-cloth and set over a large bowl. Bring the cloth around the pulp and squeeze to extract as much juice as you can (it’s best to wear rubber gloves for this, to protect your hands from the smell). Discard the pulp (or save for a tomato sauce base), then mix the juices with the turmeric, tomato purée, yogurt (or milk), paprika and salt. Add the chicken and coat well. Cover and marinate for at least 1 hour.

If you’re using wooden skewers, soak them in cold water to stop them burning. Heat the grill to as high as it will go (or see tips). Thread the chicken onto 4-8 metal or wooden skewers, depending on how long they are. Line a baking tray with foil and drizzle with a little oil, then lay the chicken skewers on top. Grill for 10 minutes or until the chicken is blackened and completely cooked through (no need to turn it). Scatter with oregano and sumac, then serve immediately with your choice of accompaniments.

Serving suggestions

Lemon wedges, pickles, flatbreads, yogurt, chilli sauce, tomato salad

To cook without skewers, fry the chicken in a splash of oil in a large pan for 4-5 minutes, moving the pieces only occasionally so they blacken. You can also cook the kebabs on a griddle or barbecue, turning them halfway through.

Source: Delicious Magazine

The post Turkish dining: Chicken şiş kebab appeared first on Fethiye Times.

The change of fruits in autumn is quite dramatic with apples, pears, plums and oranges coming into season and replacing the last of the summer fruits.

The jewel of autumn fruits is the pomegranate. There are many places in the world where you can buy pomegranates all year round but it does have a season, from September to February. Now is the time when pomegranates (nar in Turkish) are sweet, juicy and at their best.

The pomegranate (nar)

Did you know?

• The word pomegranate means apple with many seeds.
• Pomegranates are native to the Middle East.
• Pomegranate trees grow in hot and dry climates.
• Pomegranates belong to the berry family.
• Pomegranates are classified as a superfruit.
• Pomegranates don’t continue to develop sugar once harvested so can be stored for up to 2 months in the refrigerator.
• Pomegranate trees can live for over 200 years.

And they’re good for you

Here are some of the natural health benefits of Pomegranate juice:

Antioxidants

The vibrant red hue that appears to shine from pomegranates comes from polyphenols, chemicals that act as powerful antioxidants. Pomegranate juice contains higher levels of antioxidants than most other fruit juices. It also has three times more antioxidants than red wine and green tea. The antioxidants assist in removing free radicals, protect cells from damage, and reduce inflammation.

Anti-inflammatory

The bright red juice also works as a powerful anti-inflammatory ingredient because of its high antioxidant concentration. It can help reduce overall inflammation and prevent oxidative stress and damage.

Arthritis

The flavonols in pomegranate juice may help block the inflammation that contributes to osteoarthritis and cartilage damage. Research is currently being conducted on the juice’s potential effects on osteoporosis, rheumatoid arthritis, and other types of arthritis and joint inflammation.

What can you do with pomegranates?

The sweet and tangy seeds are great eaten on their own. The best way is to just peel one, bite into it like an apple, and enjoy the explosion of taste on your tongue (mind you don’t end up with a permanently red chin though as the juice stains).

Pomegranates make a delicious and healthy natural juice drink.

Add the seeds to vegetable dishes, salads, sandwiches, desserts, and drinks or use them as a garnish for meat dishes. They add a tang to any dish and are full of natural health benefits too.

Here are some suggestions…

Warm Brussels Sprout Salad with Pomegranate Seeds

Twice Baked Sweet Potatoes with Tahini Yogurt and Pomegranate Seeds

Avocado toast with pomegranate salsa

Nar ekşisi (pomegranate molasses)

Nar ekşisi (pomegranate molasses) is an essential ingredient in Antakya and southern Turkish cuisine and is widely used in Middle Eastern cooking. The concentrated flavour of pomegranate molasses adds so much goodness and flavour to salads, casseroles, dips and desserts.

Click here for a recipe to have a go at making it for yourself.

Afiyet Olsun!

Sources: thatsitfruit.com/dishibg out health/Food52/Safeway.ca/Ozlem’s Turkish Table/ehealthtribune.com/MADaboutkitchen

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With a name like a watermelon (karpuz in Turkish), one would expect it to be juicy, scrumptious and amazing. The watermelon meets and exceeds that expectation. The presence of so much water makes this melon an impressive addition to the fruit family. 

The sweet flavour that explodes in your mouth with every bite, ensures this fruit lives up to a crowned ‘favourite fruit’  the world over. That hard rind around the edge gives a smooth texture, easy to hold by even the youngest of hands, the soft inner red fruit easy to eat by young and old alike, and with a juicy burst of flavour, it is liked by most that do eat it. 

They are just too good to miss and, at the moment, the markets are piled high with gigantic specimens. You’ll be lucky to get anything under around 5kg, however most sellers will sell you a portion if you ask.

But wait! Why would you only buy a portion when it is so good for you and there are so many wonderful things you can do with it?

Why is it good for you?

Watermelon is 92 percent water, but as well as being a refreshing snack on hot summer days, this refreshing fruit is packed with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, as well as antioxidants, amino acids and potassium. 

Hydration

In hot weather it is one of the foods that will help to keep you hydrated so eat plenty.

How do I cut it up?

So you’ve bought your humungous watermelon and managed to get it home. The next challenge is how to cut it up without getting yourself into a bit of a mess! You’ve armed yourself with the longest, sharpest knife you own and are looking for inspiration.

Here is one method for cutting it into cubes.

Things to do with a watermelon.

As we’ve mentioned, watermelons in Turkey tend to come in one giant size, so let’s take a look at some of the ways you can add variety to your watermelon diet throughout the long hot days of summer.

Juice it

Juices are a great way of getting the vital nutrients you need. Try this quick and easy recipe.

Watermelon and orange juice

300g  watermelon flesh

2 oranges

Juice the fruits. Pour into a glass and add ice cubes to chill. Decorate with slices of orange. Makes 300ml.

Put it in a salad

It makes a delicious and refreshing addition to salads.

White cheese and watermelon salad

4 large slices of watermelon, ripe, chilled, cut into 2 inch pieces

8 oz white cheese (beyaz peynir or feta) cut into 1 inch pieces

Fresh mint leaves to garnish

Mix in a bowl and add mint to garnish.

Serve with fresh bread.

Avocado Watermelon Salad

This is a very healthy, yet delightfully different salad. A flavorful addition could be small slices of red onion.

Serves 6

Ingredients

4 cups cubed watermelon 

4 cups fresh baby spinach, torn 

2 large avocados – peeled, pitted, and diced 

¼ cup walnut oil 

¼ cup olive oil 

1 lime, juiced 

½ teaspoon sweet paprika (smoked paprika can be used if preferred)

Directions

Combine watermelon, spinach, and avocados together in a bowl

Whisk walnut oil, olive oil, lime juice, and paprika together in a bowl; pour over watermelon mixture. Toss to coat.

Add the avocados just before serving, as avocados get darker when exposed to air.

Serve it on a stick

Serve on sticks with feta cheese and drizzled with balsamic vinegar or pomegranate molasses as an appetiser.

Freeze it

Ice lollies

5 to 15 watermelon slices, cut to triangular wedge shapes, about ½ – 1” thick

5-15 ice lolly sticks

Insert a lolly stick into the rind of each wedge. Freeze the slices for a chilly, refreshing treat. The kids will love them!

Alternatively cube and freeze for watermelon ice.

Wrap it

These  wraps make a great light lunch

Grilled chicken and watermelon wraps

Serves 4

2 cups chopped seedless watermelon

1 jalapeño (or chilli pepper), minced

1/2 small red onion, minced

1/4 cup each lime (or lemon) juice and chopped fresh coriander

1/4 teaspoon salt.

Toss all ingredients together in a bowl

Serve on 8 (6-inch) warmed wraps (lavaş) with sliced grilled chicken and crumbled cheese of your choice). 

Click here for more fact and recipes

Afiyet olsun!

The post Watermelons – juicy, scrumptious and amazing appeared first on Fethiye Times.

Summer is here and with it, barbecue season.

If you’re planning a barbecue, why not try something different to complement your grill?

Here are some meze recipes that will really zing up your side dishes.

Turkish-style slaw

Serves 4

Juice of 1-2 lemons
10 ripe cherry tomatoes, deseeded and juice kept
1 garlic clove, lightly crushed
½ small red onion or 1 shallot, thinly sliced
2 spring onions
1 bunch of radishes, cut into eighths
¼ small white cabbage, finely shredded
⅛ red cabbage, finely shredded
1-2 chillies, finely chopped
⅓ cucumber, deseeded and julienned (skin left on)
2-3 large handfuls flat-leaf parsley, chopped
2 handfuls fresh mint, chopped
1 large pinch pul biber (Turkish chilli flakes)
Salt and black pepper

To serve
3 tbsp Suzme or Greek yoghurt
1 tbsp harissa (hot chilli pepper paste)
1 tbsp pistachios, chopped

First juice the lemons, mix them with the juice from the cherry tomatoes and the garlic and set aside.

Combine all the vegetables in a bowl and refrigerate. Five minutes before serving add the herbs, chilli, seasoning and lemon juice mix to taste. If you add the salt and lemon too early you’ll end up with a salad that’s far too wet and lacks crunch.

Serve the yoghurt, harissa and pistachios on the side.

Recipe courtesy of Freddy Bird, chef-patron of The Lido in Bristol and Thames Lido in Reading.

Yoghurt with Cucumber (Cacık)

Cacık (‘JAH’- juck) is a refreshing dish that can be served with grilled meats or as a meze. It makes a perfect accompaniment to spicy dishes and BBQ’s. It can also be made with thicker yoghurt (Suzme or Greek) and used as a dip.

Smoked Aubergine Puree (Baba Ghanoush)

This delicious smoky dip is the ultimate aubergine recipe and a classic part of any meze selection.

Potato Salad (Patates Salatası)

There’s a place on the table for potatoes at any time of the year. During the summer, potato salad makes a great addition to a meze table. The Turkish version is healthy, tasty and full of Mediterranean flavours.

Carrots with Yoghurt (Yoğurtlu Havuç)

Carrots make a tasty addition to any salad dish and this quick and easy meze dish goes well with grilled meats and chicken.

Grilled Pineapple

This is not strictly a meze, but it is so easy and really good. The hot sauce gives it an extra kick and cuts the sweetness. 

Ingredients

• 1 fresh pineapple – peeled, cored and cut into 1-inch rings
• ¼ teaspoon honey
• 3 tablespoons melted butter
• 1 dash of hot pepper sauce
• salt to taste

Directions

• Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal the bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.

And finally …

We couldn’t go without giving you a recipe for a main dish to go with your meze selection…

Lamb on Skewers (Şiş Kebap)

Afiyet olsun!

This article was first published on August 19, 2021

The post Best meze dishes for your barbecue appeared first on Fethiye Times.

Green beans cooked this way are a great national favourite. Enjoyed by urban and rural families alike, there are varying theories of how to achieve the best result. Traditionally, zeytinyağlı dishes (vegetables cooked in olive oil) are prepared in advance and served at room temperature, as a meze or vegetable course. French, runner and dwarf beans are all suitable to be prepared this way. Once cooked, you can store it in the fridge for a good 2-3 days.

Serves 4 – 6
Preparation time – 15 minutes Cooking time – 40 minutes

500 gr / 1.1 lb runner (green) beans, trimmed and cut into 3 pieces
1 medium onion, finely chopped
4 cloves garlic, finely chopped
45 ml /3 tablespoons olive oil
400 gr / 14 oz canned diced tomatoes
1/2 cup water
2 teaspoon sugar
Salt and black pepper to taste
lemon wedges to serve

Saute the onion and garlic in the olive oil for a couple of minutes. 

Add the beans and canned tomatoes and cook for another 1 or 2 minutes. 

Pour over the water, add the sugar, and season with salt and pepper. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 35 minutes. 

Check the seasoning and add more salt if needed. 

Remove from the heat and set aside to cool in the pan. In Turkish cooking, it is important for the vegetables cooked in oil to cool and rest in the pan it is cooked for the flavours to blend well.

Transfer to a serving dish and serve with wedges of lemon to squeeze over.

This healthy vegetarian course can be served as a starter or an accompaniment to grilled meat. It is also delicious served cold with feta cheese and crusty bread.

Afiyet Olsun!

The post Recipe: Green beans cooked in olive oil – zeytinyağlı taze fasulye appeared first on Fethiye Times.

Serves 4

Preparation time: 35 minutes                           Cooking time: 50 minutes

For the kebabs:

500 gr/1 ¼ lb/ 2 ¼ cups ground lamb (or ground meat of your choice, or a mixture)

1 medium onion, finely chopped

4 garlic cloves, crushed and finely chopped

60ml/4 tbsp pistachios shelled

1 bunch of flat-leaf parsley, finely chopped

5ml/1 tsp red pepper or paprika flakes; kirmizi biber

5ml/ 1 tsp freshly ground black pepper

Salt to taste

A bowl of water with a drizzle of olive oil to help shape the kebabs

For the roasted vegetables:

3 colourful bell peppers, deseeded and cut in thick slices lengthways and a few chilli peppers deseeded, OR 10-12 sweet and chilli small, colourful peppers, cut in half lengthways and deseeded

4 medium tomatoes, halved and cut into chunky slices

1 medium onion, halved and cut into chunky slices

45ml/ 3 tbsp olive oil

Salt and freshly ground black pepper to taste

1 large flatbread; pide, or 4 pitta bread, sliced lengthways

Yoghurt and cucumber dip with dried mint (cacık) to serve.

Method

Preheat the oven to 200 C/ 400 F

First, roast your vegetables. By roasting the vegetables rather than grilling, you can save and enjoy all the wonderful juices over the flatbread. Place the onion, peppers and tomatoes in a baking tray. Drizzle the olive oil over and season with salt and pepper. Give them all a good mix to make sure all the vegetables are coated with olive oil and seasoning. Bake in the oven for 35 – 40 minutes, giving them a mix halfway through. 

While the vegetables are roasting, prepare the kebabs. First have a bowl of water, drizzled with olive oil ready aside, to knead and help shape the kebabs into the skewers. Pulse the shelled pistachios in a food processor a few times, until it is grainy. Place the ground lamb in a bowl, and stir in the pistachios, chopped onions, garlic and parsley. Season with salt and ground pepper, and add the red pepper/paprika flakes. Wet your hands in the water and olive oil mixture and knead well to a smooth paste. Cover and rest for about 10-15 minutes or until the vegetables are roasted in the oven.

Once the vegetables are chargrilled, take the tray out of the oven, cover and set aside (you may need to warm the vegetables before serving).

Set the grill to its highest setting and start shaping the kebabs. With the bowl of water and olive oil mixture by your side, take a handful of the meat mixture, and press it around the grilling skewer into a shape of a flat sausage. Wet your hands with the water and olive oil mixture; this will help shape the meat into the skewers and keep the meat moist and intact.

As soon as the kebabs are shaped, cook them under the grill/broiler for about 4 minutes or until they are golden and cooked through on that side. Place the sliced flatbread or pitta bread on a tray and put the tray under the grill, at the bottom of the kebabs. Turn the kebabs and cook for a further 3-4 minutes or until they are golden on the other side too. In the meantime, the flatbreads will capture all the wonderful juices of the kebab.

Also at this stage place the roasted vegetables back in the oven to keep them warm.

Once the kebabs are cooked, prepare your serving tray. Put the grilled, warm flatbread slices side by side on the tray. Place the kebab skewers in the middle and the roasted vegetables on each side, making sure their wonderful juice also makes it to the tray. Serve this delicious kebab with the Yoghurt and cucumber dip, Cacik on the side.

 Afiyet Olsun

The post Recipe: Lamb Kebabs with Pistachios on Flat Bread, served with Roasted Peppers, Onions and Tomatoes appeared first on Fethiye Times.