BEEF AND PISTACHIO KEBAB WRAPS
What makes something taste Turkish, says Oleana chef Ana Sortun, is a combination of sweet and earthy spices, like dried oregano, cumin, Maras pepper, and-her own "all-time favorite"-dried mint.
Provided by Ana Sortun
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the kebabs: In a bowl combine ground beef, mint, oregano, maras pepper, cumin, salt, red pepper paste, ground pistachios, and egg white to form a smooth mixture. Divide the mixture in half and each half into three pieces. Form each piece into a sausage shape. Have a bowl of cold water handy to dip hands into if the mixture gets sticky.
- Wrap the kebabs: Preheat oven to 375 F. Unfold the markouk bread (it will look like a large, thin crepe). Tear away and discard the outer thick edge with your hands or a knife. Cut each markouk in half. Repeat with the remaining two markouk breads so there are 6 pieces. Make an egg wash by whisking two tablespoons of water, a pinch of salt and the egg yolk. Lightly brush a piece of markouk halfway up. Place a kebab at one end and tightly roll it lengthwise so the markout is tightly wrapped around the beef. Trim the edges and brush the seam with more egg wash so it's sealed. Place it on a parchment-lined baking sheet. Repeat with the other kebabs. Lightly brush the tops with egg wash, sprinkle with nigella seeds and bake for 12 minutes until crispy on the outside and firm to the touch. (Note: If Markouk bread gets too dry while wrapping the kebabs, just wet it lightly with water.)
- Make the yogurt and cucumber sauce (cacik): Mince the garlic by cutting the clove in half and bringing both halves to the edge of the cutting board. Cut the garlic using the dull side of the knife to almost a mash. Then use the sharp side of the knife to continue slicing to a fine mince. Place the garlic into the lemon juice along with a pinch of salt. Chop the cucumber, scallions, and parsley and add them to the garlic. Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and set aside.
- Assemble the dish: Slice the kebabs into 3 or 4 pieces (or keep whole). Top with pistachios, cacao, and shredded romaine. Serve.
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Gulam Husain
[email protected]These wraps are delicious and easy to make. I'll definitely be making them again.
Ajmol Hossain
[email protected]These wraps are so easy to make and they're always a crowd-pleaser.
Yasmeen Jani
[email protected]I've made these wraps several times and they're always a hit.
MR. SUMONE
[email protected]These wraps are perfect for a party or potluck.
Asad CH
[email protected]I love the combination of beef and pistachios in these wraps.
albert arthur
[email protected]These wraps are a great way to get your kids to eat their vegetables.
Cece Howard
[email protected]I've never made kebab wraps before, but these were so easy to make and turned out great.
Basit Haider
[email protected]I made these wraps for my family and they loved them. The beef was cooked perfectly and the flavors were amazing.
sahel vafa
[email protected]These wraps are a great way to use up leftover beef.
adeboye kehinde
[email protected]These wraps are so delicious and easy to make. I'll definitely be making them again.
accept Mathebula
[email protected]I love that these wraps are so versatile. You can use any type of beef you like, and you can add or remove ingredients to suit your taste.
Goreth Noreen
[email protected]These wraps are perfect for a quick and easy weeknight meal. They're also great for packing for lunch.
Yasmin Essam Eltanbouly
[email protected]I've made these wraps several times now, and they're always a crowd-pleaser. The beef is so tender and flavorful, and the pistachios add a nice crunch.
Sina Tiavolo
[email protected]These beef and pistachio kebab wraps were a hit at my last party! The combination of flavors was amazing, and the wraps were so easy to make.