Şeftali – Cypriot kebab
Ingredients
- 900g of beef mince
- 450g of onion, finely chopped
- 200g of flat-leaf parsley, finely chopped
- 15g of fine salt
- 30g of pul biber chilli flakes
- 200g of lamb suet, frozen, then finely grated
- 3kg lamb caul fat, soaked in cold water with lemon for an hour
- 1 bunch of flat-leaf parsley, leaves picked
- 1 red onion, sliced paper thin
- 1 pinch of sumac
- olive oil
- salt
- 3 lavash, or tortillas, cut into triangles
- 3 lemons, cut into wedges
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