Seftali

We tend to think of barbecue as American but of course many cuisines involve dishes that are cooked over coals such as these delicious kebabs from Selin Kiazim's fabulous book Oklava.

Selin writes: "Åžeftali was probably one of the first things I planned to put on the menu at Oklava, first because it’s a Cypriot kebab, and second because it’s my favourite! You must eat it with an onion salad, lavash or Turkish bread to absorb the juices and lots of lemon. I have given specific measurements for the onion and parsley because for me it is very important to have the correct quantities, and every bunch of parsley or onion weighs a different amount."

MAKES 18

900g (2lb) minced beef

450g (1lb) onion, finely chopped

300g (10½oz) flat leaf parsley, finely chopped (a little stalk is good)

15g (½oz) fine salt

40g (1½oz) Turkish chilli flakes (pul biber)

200g (7oz) lamb suet, frozen and finely grated* (If you haven't got lamb suet I'd replay half the beef mince with lamb mince FB)

2–3kg (4lb 8oz–61b 8oz) lamb caul fat, soaked in cold water with the juice of 1 lemon for 1 hour* (obviously not the easiest thing to get hold of and you definitely don't need this amount. 500g should do it I'd have thought. Sausage casings might also work or just make them without FB)

Mix together the beef, onion, parsley, salt, chilli flakes and lamb suet. Knead for 5–10 minutes, or until well combined.

Divide the mixture into 85g (3oz) pieces and shape each one into a sausage about 7cm (2¾in) long.

To wrap the ÅŸeftali, stretch a large piece of caul fat over a chopping board. Place a sausage on one corner of the board and cut the caul fat around it, leaving a 1.5cm (¾in) margin on 3 sides and leaving it at least 10cm (4in) long on the fourth side,

Roll the caul fat around the sausage 1.5 times, tucking in the margins as you go. Repeat with the rest of the sausages.

Thread the sausages onto 2 large skewers, weaving them in and out to prevent them unravelling. Alternatively, if you have a metal grill for sandwiching fish on thebarbecue, you can line them up in that.

Cook over medium-hot coals, seasoning with a little fine salt during cooking, andturning them regularly.

What to drink: I'd suggest a bright fruity red with this such as Kalecik Karasi from Turkey or a mencia from Bierzo.

Image credit: Chris Terry

Book credit: Oklava by Selin Kiazim is published by Mitchell Beazley, £25 (www.octopusbooks.co.uk)

If you found this post helpful and would like to support the website and keep it free for everyone to use it would be great if you could make a donation towards its running costs.

And for more hot tips and recommendations check out my Substack Eat This, Drink That, Live Well.

You may also enjoy …

Couscous and Languedoc roséVeal chop with sage and Eben Sadie Sequillo RedWilhelm Coetzee's Butterflied Leg of Lamb