Prep time: 


Cook time: 

60 mins




Adana mix:
2kg ea beef mince (30% fat)
2 large grated white onion (grate thin)
2 tbs sumac
2 eggs
3 tbs smoked paprika
1 tablespoon arab 7 spice (baharat)
1 tbs chilli flakes
2 cups finely chopped fresh chopped parsley
½ cup fresh mint chopped
Salt + black cracked pepper to taste
Red capsicum paste
red fresh pepper
olive oil
iced water

For the Glaze:
1 cup Pomegranate molasses
1 tsp white sugar
1 tbs water

Cajik (yoghurt dressing/sauce):
6 cup yoghurt
½ cup crushed garlic
6 tablespoon dried mint
Salt pepper to taste
4 de seeded cucumber (half grated half chopped)
6 tbs olive oil

Sumac and parsley salad:

Red onion sliced thin
1 tbs sumac
1 tsp white salt
¼ tsp white sugar
1 tbs lemon juice
roughly chopped parsley

Bazlama (Turkish flat bread) double the recipe for the gf
2.5 cups warm water
4.5 tsp dried yeast
2 tbs white sugar
1.5 cup greek yoghurt
4 tbs olive oil
2 tbs salt
7.5 cup plain flour
½ cup fresh parsley

paprika, sumac and salt over the salad and kofte
olive oil drizzle
Fresh mint leaves
grilled green Turkish pepper

For the adana:

  • Grate onion and potatoes and strain juice of the potato only
  • Finely chop parsley
  • Mix spices (salt, pepper, 7 spice, sumac, smoked paprika)
  • Add beef and lamb mince to a bowl with the onion, potato, spices, garlic and parsley
  • Mix thoroughly and set aside
  • Press adana onto skewers and squeeze to stick down
  • Grill the adana on a very high heat with olive oil on skillet set aside to rest
  • While the adana is on the pan, brush the pomegranate molasses, over the adana
  • Serve with cajik on the plate, adana on top, sprinkled with pomegranate seeds, fresh herbs, flat bread on the side

For the yoghurt:

  • Crush the garlic with salt and crush into a paste
  • De seed cucumber and grate half and drain the water, and chop the other half finely into cubes and add to the yoghurt
  • Add all ingredients to the yoghurt (garlic, salt, oil, cucumber, mint)
  • Top with olive oil and dried mint to serve

For the Bazlama:

1. Combine the warm water, yeast, sugar and stir and allow blooming for 5-10 minutes until yeast is activated

2. whisk in the greek yoghurt, olive oil and salt into the yeast mixture and set aside

3. weigh and pour the flour into the bowl as well as the fresh parsley and mix until combined

4. lightly flour the bench and knead the dough on the bench for 4-5 minutes until it is no longer sticky and is combined well

5. weigh the dough andthen divide by 14 and then separate into 14 pieces and roll into balls and set aside to rise for 15 minutes
6. Once risen roll balls into flat oval shapes and brush with olive oil and grill on a hot grill pan for 1.5 minutes on either side until it bubbles and turns golden brown

For the salad:

  • Chop all vegetables (lettuce tomatoes, onion, cucumber)
  • Whisk dressing using olive oil, salt, lemon, sumac and pepper and add to the salad

For the onion and parsley salad:
1. Finely slice the onion

  • rub the sliced onion with sumac, sugar, salt lemon juice and massage
  • add the parlsley and set aside

Specialty equipment:

  • Chargrill plate
  • Charcoal bbq
  • Processor
  • Mandolin
  • Skewers
  • Standing mixer dough hook