So, you need (clockwise from left): three pieces of lebanese flat bread, 400g of lamb mince (I used 250g of lamb and 150g of beef, because I didn't have enough lamb), two tablespoons of olive oil, two tablespoons of tomato paste, two teaspoons of cumin seeds (not ground), one tablespoons of currants, 3/4 cup of water, 60g of baby spinach or regular spinach, an onion chopped finely, two crushed cloves of garlic, and 100g of fetta.
This meal was really, really tasty. Something about cheese melted into tasty meat just renders me helpless. The spinach lent some great colour and a bit of crunch, and the fetta gave a bit of bite.
One great thing was that with each successive toasting, the bottom of the sandwich became a little bit fried in the oil from the previous sandwich, and ended up being unbelievably crunchy and delicious.
The cumin is what makes it 'turkish'. This is the spice that forms the basis for that smell of turkish food, like kebabs and so forth. You can't really leave it out, but you could probably enhance it with some different spices, like some cinnamon (which would go well with the currants) or some oregano or thyme (which would add a layer of complexity without overpowering it).
The currants are worth mentioning - while a very minor part, occasionally you'd get a little burst of sweetness.
2 comments:
Keep up the good work! I'll definitely be checking back. I love how you have pictures of the steps, they really help the readers!
Thanks! Glad to be of help!
Post a Comment