Dombeya Samara Red 2005

• 1kg ground lamb
• 1 medium red bell pepper, finely chopped
• 1/2 cup parsley, minced
• 1 tsp paprika
• 1–2 tsp ground red pepper or red pepper flakes
• 1 tsp salt
• Olive oil

Optional:

• Flat metal skewers, about 2 cm wide
• Thick pita bread
• Tomatoes
• Yogurt

Mix lamb, bell pepper, parsley, paprika, ground pepper or pepper flakes and salt together in a large bowl. Make sure all ingredients are evenly dispersed throughout the meat. Form 8–10 ‘logs’ with the meat mixture, each about 15cm long (2,5cm wide and 0,8cm thick). Douse the kebaps with olive oil. Place them on the grill (with or without skewer) for about 5 minutes. Turn them to ensure that they cook evenly.

Photography C&D Heierli

Recipe by Tayfun Aras, Anatoli Restaurant