Songul’s Tepsi Kebab

December has arrived with a bang and I am pulling out my long-johns (I don’t really have long-johns) and turning up the heat here in Mersin.  The skies may be blue right now but there has been a load of snow up in the mountains behind us and enough rain to keep me indoors watching old movies and contemplating cleaning the house.

snow in mersin 2

Along with the cold weather in Mersin the menu changes to suit.  It’s starting to get too cold for a barbeque so our meat dishes need to be cooked indoors (which kind of ruins my fun).  Our garden is overflowing with Swedish chard so no doubt I will be making borek for lunch over the next few weeks.  We also have leeks, which will mean lots of soup, as well as celeriac which is another weird vegetable that I had never heard of before arriving in Mersin.  These days I serve celeriac mashed with garlic which is delicious.  Finally there is Quince everywhere so I can make my father in law’s favourite dessert and every single pomegranate tree is overflowing with ripe fruit right now so Daughter can usually be found with her cousins pilfering the fruit from the neighbour’s trees and leaving their sticky hands everywhere.  Yummo.

Last night my sister-in-law and her family came over for dinner and so I needed to prepare a dish large enough to feed 7.  Answer?  My sister-in-law’s favourite – the Tepsi Kebab or Tray Kebab.

What you need:

2 finely cut soğan (onion)

4 cloves of crushed sarımsak (garlic)

1 bunch of maydanoz (flat leaf parsley)

Cay spoon pul biber (red pepper flakes)

Cay spoon kimyon (cumin)

Tuz (salt) and karabiber (black pepper) for taste

Tereyağı (butter)

1 tbl Kırmızı biber salça (red pepper paste)

½ kilo kıyma (mince meat)

Like most Turkish recipe’s you need to get your hands dirty so mix all the ingredients really well and I mean really mix them together – your hands should be bright red along with your cheeks due to your efforts.

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Finally I press the mixture onto my kebab dish (or pizza dish or even a large oven dish) and add a couple of teaspoons of butter to keep the dish moist.  I also cut up pieces of chilli, tomato and onion for presentation.

Cooking time varies.  I prefer a low oven (say 150-160) for 30 minutes so it does not dry out.  Once it is cooked my kebab is placed on the table (in the pan) along with lavaş (flat bread) and salads.

Alright it might not look sensational but it tastes delicious!

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Afiyet olsen.

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9 thoughts on “Songul’s Tepsi Kebab

    • The thing with most Turkish food is that it is so simple to make. I can’t have anything too technical as I am useless in the kitchen but with The Turk away I have had to fend for myself the past 3 months.

      I think I’ve done OK.

      Like

  1. Pingback: The Thing About The Turk | janeyinmersin

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