Mardin Kebab
Inka Piegsa-Quischotte
On occasion, we are fortunate to have Inka Piegsa-Quischotte do a guest post for us. Today, she is giving us a wonderful recipe for Mardin Kebabs from Turkey.
Mardin Kebab
Turkey and kebabs are inseparable. All over the country the spicy ‘meat balls’ are sizzling on charcoal grills filling the air with their mouth watering scents. The east of Turkey, in particular a city called Mardin which is otherwise known as the window to Mesopotamia and located close to the border with Syria on a hill overlooking the vast plane framed by the two biblical rivers Euphrates and Tigris, is famous for a particular tasty variety: the Mardin kebab.
The meat used is minced lamb instead of beef, spices are added and then comes the twist: crushed walnuts and tiny pieces of dried apricots or figs create a very special flavor. The dried fruit keep the meat juicy and the walnuts add a little bit of crunch.
Try it and ‘afiyet olsun’ ; enjoy your meal in Turkish.
Thank you Inka. Once again, you have given us a gem. Just so you know, Inka has a great blog and website called GlamourGrannyTravels. Check it out.
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