BEEF AND PISTACHIO KEBAB WRAPS

Beef and Pistachio Kebab Wraps image

What makes something taste Turkish, says Oleana chef Ana Sortun, is a combination of sweet and earthy spices, like dried oregano, cumin, Maras pepper, and-her own "all-time favorite"-dried mint.

Provided by Ana Sortun

Time 1h

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 1/4 pounds lean ground beef
1 1/2 teaspoons dried mint
1/2 teaspoon dried oregano
1/4 teaspoon Maras pepper, or Aleppo
1/2 teaspoon cumin
1 teaspoon kosher salt
2 teaspoons red pepper paste (or harissa)
1 cup pistachios, toasted and ground, plus 2 tablespoons for garnish
1 large egg, separated
2 Markouk bread (Lebanese flat bread), or 3 lavash
1 tablespoon nigella seeds
1 clove garlic
1 tablespoon lemon juice
kosher salt
3/4 cup cucumber, finely chopped, about ½ of an English cucumber
2 scallion, finely chopped (mostly the white part)
2 tablespoons chopped parsley
1 cup whole-milk Greek yogurt
1/2 teaspoon dried mint
1 tablespoon extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
4 leaves romaine, cut into thin ribbons

Steps:

Make the kebabs: In a bowl combine ground beef, mint, oregano, maras pepper, cumin, salt, red pepper paste, ground pistachios, and egg white to form a smooth mixture. Divide the mixture in half and each half into three pieces. Form each piece into a sausage shape. Have a bowl of cold water handy to dip hands into if the mixture gets sticky.
Wrap the kebabs: Preheat oven to 375 F. Unfold the markouk bread (it will look like a large, thin crepe). Tear away and discard the outer thick edge with your hands or a knife. Cut each markouk in half. Repeat with the remaining two markouk breads so there are 6 pieces. Make an egg wash by whisking two tablespoons of water, a pinch of salt and the egg yolk. Lightly brush a piece of markouk halfway up. Place a kebab at one end and tightly roll it lengthwise so the markout is tightly wrapped around the beef. Trim the edges and brush the seam with more egg wash so it's sealed. Place it on a parchment-lined baking sheet. Repeat with the other kebabs. Lightly brush the tops with egg wash, sprinkle with nigella seeds and bake for 12 minutes until crispy on the outside and firm to the touch. (Note: If Markouk bread gets too dry while wrapping the kebabs, just wet it lightly with water.)
Make the yogurt and cucumber sauce (cacik): Mince the garlic by cutting the clove in half and bringing both halves to the edge of the cutting board. Cut the garlic using the dull side of the knife to almost a mash. Then use the sharp side of the knife to continue slicing to a fine mince. Place the garlic into the lemon juice along with a pinch of salt. Chop the cucumber, scallions, and parsley and add them to the garlic. Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and set aside.
Assemble the dish: Slice the kebabs into 3 or 4 pieces (or keep whole). Top with pistachios, cacao, and shredded romaine. Serve.