Cull yaw adana kebab

1. 1

   To make the flatbreads, pour 325ml/11fl oz water into a large bowl and whisk in the yeast and oil. Add the flour and salt, combine to a shaggy mixture then leave covered with a clean cloth for an hour. Lightly knead for 2 minutes then return to the bowl, cover and refrigerate for at least one day or up to three days.

2. 2

   To make the seaweed hot sauce, grill the chillies until charred and then place in a bowl covered with cling film until cool. Peel and de-seed the chillies when cool enough to handle. Add these to a blender or food processor with the remaining ingredients and blend until smooth. Set aside.

3. 3

   To make the yoghurt dressing, blend the yoghurt with the mint and coriander until bright green and smooth, season with salt and pepper and set aside.

4. 4

   To make the adanas, add all the ingredients, apart from the cold water, into a stand mixer or blender. Beat until smooth, adding the cold water in stages to keep it as cold as possible. Divide the mixture into four and shape onto skewers in a sausage shape. Cook under a grill or on a griddle pan for around 8 minutes, turning continuously. Set aside until needed.

5. 5

   To finish the breads, weigh balls of dough around 150g/5½oz each, roll into flatbreads and leave to rest for 15 minutes. Preheat a griddle pan until hot. Brush some of the fat released from the kebabs onto both sides of each flatbread and cook for 2-3 minutes until coloured but still soft.

6. 6

   To make the salad, mix together all the ingredients.

7. 7

   Serve the flatbreads bread with the adana, salad and sauces. Roll up and devour!

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.