My nemesis. I think I need to work it more when forming it. Ended up being a bit over-cooked and dry, but still with great flavour.
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Still looks better than anything I could cook. What are you having it with?
In fairness to me, I married well. Lunch, below if image attachment works, egg curry, spinach dahl, plantain, rasam, papadom, palak paneer - home cooked by my wife. I added a dollop of salad cream, Heinz, for cold, sharp contrast.
To go along with it I did some grilled and marinated veggies (aubergine, courgettes, red peppers, red onions) and Turkish rice. Oh, I also did a bunch of Turkish style chicken kebabs which where more successful!
Would you mind sharing the recipe you use? I’ve tried making kebabs a few times and its fair to say it has‘t worked particularly well yet.
Mostly based on this NYT recipe: Adana Kebabs.
Found this guy’s Adana Kebab how-to. I’ll try his technique next time!
