In Gaziantep, loquats are called malta eriği (Malta plum) and come to market for just a few weeks in May, and this seasonal kebab is made then. Ground lamb patties and halved loquats are alternated on skewers and grilled over charcoal. The fruit’s tart juices run into the meat, while the lamb fat browns the loquat skin. The fruit is left unpeeled; its skin acts as a casing that holds it together over the coals.
Grate the onion, squeeze out its juice, and add the pulp to the ground lamb. Add the Urfa pepper flakes (isot), Turkish red pepper flakes, salt, and black pepper. Knead for 6–8 minutes, until the mixture is tacky and holds together.
Wash and dry the loquats. Cut each one in half without peeling it, then use the tip of a spoon to remove the pits and the thin membrane around them.
Take 25 g portions of the mixture and shape them into flat patties in your palm. Thread the patties and loquat halves onto the skewers in alternating order, with the cut sides of the fruit facing the meat so its juices run into the patties. This makes 8 skewers.
Slice the onion thinly into half-moons and rub it with the sumac and chopped parsley.
Set the skewers about 10 cm above the embers. Turn them every 2–3 minutes and grill for 10–12 minutes; char the peppers alongside. The kebab is ready when the loquat skins are blistered and blackened in places, the fruit is soft, and the center of the patties reaches 71°C / 160°F.
Drape the lavash over the skewers and warm it for a few seconds. Use the bread to grasp the patties and fruit and slide them off the skewers. Serve hot with sumac onions and grilled peppers.
Choose firm, slightly tart loquats; overripe fruit will fall apart over the coals. Wait until the flames die down and the embers are covered with ash before grilling.
İsotu yarıya indirdim, çocuklar da yedi. Sumaklı soğanı lavaşın altına serpmek de iyi oluyor, etin suyu soğana iniyor ve lavaş kuru kalmıyor. Yeni dünyaların ikisini de şişin uçlarına koymayın, uçtakiler ateşe en yakın yer olduğu için çabuk kararıyor.
İsot yakmaz, koyu bir tat verir; yine de azaltmak tarifi bozmaz. Yalnız kıymanın yağ oranını düşürmeyin, isot azalınca yağ da azalırsa harç kuru kalıyor.
Yeni dünyayı şişe dizmeden önce çekirdeğini çıkarıp yarım bıraktım, közde dağılmadı. Tam olgununu alırsanız sıcakta suyunu bırakıp kebabın yağıyla karışıyor, mayhoşluk oradan geliyor.
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