Tepsi Kebab Recipe | Food Diaries | Chef Zarnak Sidhwa | Fusion Food

Method:
To make the tepsi kebab, put all the ingredients in a large bowl and, using your hands, work everything together well, pummeling the meat mixture for several minutes into a smooth, even paste. Season with salt and pepper. Press the meat mixture into a shallow baking dish to completely cover the base of the dish. Cook at 180 degrees C for 18 minutes, or until golden on top.
To make the spinach yoghurt, bring a saucepan of water to the boil, add the spinach and simmer for 2–3 minutes until wilted. Drain and plunge into a bowl of iced water. Once cooled, drain well and finely chop. Put the spinach in a large bowl with the yoghurt, garlic, walnuts, sumac, a little drizzle of olive oil and a generous amount of salt and pepper. Mix together well. Spread the mixture out on a flat plate and drizzle with more olive oil. Sprinkle with extra sumac and the reserved walnuts. Serve the tepsi kebab with the tortilla wraps or bread, onion, parsley and yoghurt, and the spinach yoghurt on the side.