Holiday drawing to a close? Food is one of the quickest ways to transport yourself to somewhere exotic, and even better if it’s a relaxed summer recipe you can cook on the barbecue, like these simple Turkish wraps from Istanbul Cult Recipes (Pomme Larmoyer, Murdoch Books, $49.99), which offers a taste of the Turkish capital’s best food and sights.
Makes 1 wrap
A dürüm is a thin unleavened flatbread that can be filled with anything you like – meats and vegetables of all kinds – to create a wonderful rolled sandwich. Make your own flatbreads or just buy large Lebanese wraps.
100g strong flour
90ml lukewarm water
Red onion slices
Tomato slices seasoned with salt, sumac and chilli flakes
To make the dough, combine the flour, a good pinch of salt and the water in a small bowl until they come together, then knead for a few minutes to make a ball of smooth, elastic dough. Leave to rest in a lightly oiled bowl for at least 1 hour (or a day ahead). Make the filling of your choice (see below). On a lightly floured work surface, roll out the dough very thinly in the shape of a round flatbread. Lay the flatbread in a very hot frypan (without adding any fat), cooking for 30 seconds on each side. Place the salad, then your choice of filling in the middle of the flatbread, season with salt, sumac and chilli flakes to taste, and roll the bread into a cylinder. Serve hot.
100g lamb tenderloin, cut into cubes
1 tsp tatlı biber salçası (mild Turkish chilli paste, from Middle Eastern food shops)
A little sunflower oil
Marinate the meat in the chilli paste, oil and a little salt. Thread the cubes of meat onto skewers (if using wooden skewers, soak them in cold water beforehand). Grill on a medium-hot barbecue (or in a frying pan), turning, until cooked through.
Minced meat filling
100g minced beef
60g minced lamb
1 small garlic clove
A little finely chopped onion
Chopped flat-leaf parsley
Mix together all of the ingredients, and season with salt. Shape the meat onto skewers (if using wooden skewers, soak them in cold water beforehand). Grill on a medium-hot barbecue (or in a frying pan), turning, until cooked through.
100g chicken thigh fillet, cut into cubes
1 small garlic clove, crushed
½ tsp ground cumin
Mix together the chicken, garlic and cumin in a bowl. Drizzle with a little sunflower oil, and season with salt. Thread the cubes of chicken onto skewers (if using wooden skewers, soak them in cold water beforehand). Grill on a medium-hot barbecue (or in a frying pan), turning, until cooked through.