Try this free recipe from Rick Stein’s From Venice to Istanbul.
From Venice to Istanbul by Rick Stein explores the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond. Evoke the magic of the Eastern Mediterranean at home with this lamb kofte recipe...
For these you really do need a flat metal skewer, the sort of thing that you are bound to buy in a shop somewhere in Turkey on holiday and then find again a year or two later languishing in the back of the garage. You need the surface area to enable you to turn them. If you use a thin, round skewer, the meat will fall off. This is what I would call the epicentre of Turkish cuisine. Köfte are popular all the way from Greece to Iran and as far as India, but the combination of fennel, coriander and cumin with minced lamb, pistachio nuts and chilli flakes sums up Turkey.
Makes eight to ten
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp coriander seeds
- 1.2kg minced lamb Handful flat-leaf parsley, chopped
- 1 tsp dried mint
- 2 eggs, beaten
- 10g/2 cloves garlic, crushed or grated
- 75g pistachios, roughly crushed
- 1 tsp chilli flakes
- 1 tsp salt
- 3 turns black peppermill
- Juice of 1 lemon
- Plain flour to bind, if necessary
- Olive oil, for brushing
Crush the spice seeds with a pestle and mortar, then mix all the ingredients together. If the mixture is too wet, add a little plain flour. Form with wet hands into sausage shapes on metal skewers. Brush with a little oil. Cook on a charcoal barbecue or under a hot grill for about 8 minutes, turning regularly, until cooked through. Serve with pide bread, Cacik and salad.
Rick Stein: From Venice to Istanbul Rick Stein
This is a memorable food odyssey: journeying through an ancient landscape discovering great food, creating dishes from recipes that have lasted the course of time. This beautifully illustrated book contains 120 recipes from Rick's major 2015 series on BBC2.Buy now
There is, I have to confess, no need to put the vodka in the blackberry compote that accompanies these, but it does add to the sense of occasion.
What appeals to me about this salad is the combination of lightly poached chicken, bean sprouts, spring onions and herbs with roasted chopped nuts and sesame seeds, and the slightly gloopy fish sauce, lime juice and chilli dressing.
These lovely aubergine rolls are from Rick Stein's The Road to Mexico.
An extra tasty roast that the whole family will love.
A pleasure to make, this cake is joyous served with a cup of tea.
With cocktail sauce, avo, tomatoes & crispy pancetta crumbs.
A simple pasta dish that you can whip up in minutes from Claudia Roden's Med.
Enjoy this aromatic Arabian rice as a side dish for a delicious dinner.
If you thought that risotto was about slaving over a hot stove, drizzling stock into a pan over the course of an hour, think again. This risotto is quick, easy and satisfying. Plus you can fry whatever vegetable is in season to put on the top. Making risotto just became an easy choice.
Sausage rolls will always be über-cool, no matter what anyone says. They're always the first to be nabbed at morning tea, classily dressed-up with a generous splurt of store-bought tomato sauce... crispy, juicy little taste bombs.
With cajun spice, mango, sweet cherry tomatoes and lime.
A vegetarian recipe that is simply as good as any steak (with mash), if not better.