Greek cuisine · Meat & Kebab

Kebap Politiko

Constantinople-style ground meat rolls on seasoned yogurt, drenched in hot tomato butter.

Ingredients · for 4 servings

• 700 g ground lamb
• 1 onion
• 3 cloves garlic
• 1 tsp cumin
• 1 tsp sweet paprika
• 1/2 bunch flat-leaf parsley
• 400 g Greek yogurt
• 60 g butter
• 2 tbsp tomato paste
• 2 flatbreads
• Salt, pepper

Instructions

1. Grate the onion very finely and squeeze out the liquid, finely chop two cloves of garlic and knead both vigorously into the ground meat with cumin, half the paprika, chopped parsley, salt and pepper for 4 min. until the mixture becomes sticky.
2. With wet hands, shape the mixture into eight finger-thick rolls about 10 cm long and chill for 20 min.
3. Stir the yogurt with the remaining, finely grated garlic clove and a little salt and let stand at room temperature so it isn't ice-cold when served.
4. Tear the flatbreads into bite-sized pieces, toast in a dry pan for 3 min. and spread on a warmed platter.
5. Grill the meat rolls on the hot grill or in a grill pan for 10–12 min., turning, until they have dark grill marks outside and are just cooked through inside.
6. Foam the butter with tomato paste and the remaining paprika for 2 min., spoon the yogurt over the bread, place the rolls on top and pour the hot tomato butter over them.