We're back with the third episode in our series about our new book CHASING SMOKE, and this week we'll be sharing travel stories and recipes from our trip to Gaziantep in Southern Turkey in search of the perfect kebab.
In this episode we cook our version of Adana kebab, a recipe that is very famous in Turkey and that every restaurant has their own version of; we talk to our friend and photographer Patricia Niven who accompanied us on all our trips; and we catch up with Erdem Hösükoğlu who so kindly showed us around Gaziantep in 2019 and got us into all the best kitchens!
We talk about Sarit's control-freak-ness when it comes to boarding passes; the pride, passion and amazing produce we came across in Gaziantep; and we road test our new ziir knife that we picked up on the trip and have been too scared to use since. Enjoy.
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For the Adana Kebab recipe:
700 g / 1 lb 9 oz lamb shoulder meat (or 20% fat lamb mince)
1 red pepper, deseeded and sliced
1 red chilli, halved, deseeded and sliced
2 onions, peeled and roughly diced
5 garlic cloves, peeled
1 large bunch of parsley, leaves picked
2 tsp table salt
1 tsp baking powder
1 tbsp ground cumin
1 tbsp sweet paprika
½ tsp ground allspice (pimento)
vegetable oil for shaping
With thanks to:
Our guests this week: Patsy @PatriciaNiven and @ErdemHosukuglu
Producer: Miranda Hinkley
Additional Production: Claire Crofton
Audio Engineer: Paul Brogden
Theme tune: Daniel Winshall
Head of Communications: Louisa Cornford
A special thank you to Polly Russell for donating her garden
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