Lamb Adana Kebab

Directions:

3 kg ground lamb
2 red bell peppers
2 medium yellow onions
8 garlic cloves
2 tbsp salt
2 tbsp black pepper
2 tbsp ground cumin
2 tbsp chili flakes
2 tsp sumac
2 tsp sweet paprika

Roughly chop vegetables.
Blend into a paste.
Drain the paste in a strainer.
Mix vegetable paste, spices, and lamb.

Marinate and refrigerate overnight.

Directions:
Form tennis ball sized meatballs.
Place the meat on a skewer.
Grill directly over grey coal with no sparks.
Flip every 30 sec.
Use pita to take the kebabs off the skewers.

Salad
2 sliced white onions
1 cup chopped fresh cilantro
3 chopped medium size tomatoes
1 lemon, juiced
2 tsp salt
3 tsp sumac
Stir well and refrigerate

Turkish flatbread
Dough
1.5 cups warm water 105-110˚F
1 packet active dried yeast
1 tbsp sugar
3/4 cup Greek-style yogurt
2 tbsp extra virgin olive oil
2 tbsp kosher salt
3 3/4 cups all-purpose flour
1/4 cup finely chopped flat leaf parsley

Directions
Combine the yeast, sugar, and water into a medium-large bowl and stir well.
Allow it to sit in a warm place for 5-10 minutes to activate the yeast.
The mixture will be foamy and bubbly when activated.

Whisk in the Greek yogurt, olive oil, and salt.

Add flour and parsley and stir until the dough comes together.
Take dough out onto a well-floured counter and turn to coat.
Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed.
Sprinkle more flour onto the counter if the dough is sticky during kneading.

Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel.
Allow to rest for 15 minutes to 1 hour.

Roll out one of the dough portions into an approximately 7-inch circle.
Brush the top surface lightly with extra virgin olive oil.

Fry at 450F for 1 min per side

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