A little-known specialty of Denizli in which minced meat is spread thin over flatbread dough with ground poppy paste and baked or grilled. The poppy gives it a nutty depth found nowhere else in the kebab family.
Also known as: haşhaş kebabı, hashas kebabı, Denizli haşhaş kebabı, poppy seed kebab
Watch it made
Ingredients
- 300 g bread flour
- 180 ml warm water
- 4 g dried yeast
- 6 g salt (for the dough)
- 250 g minced lamb
- 60 g ground poppy-seed paste (hashas ezmesi)
- 1 small onion, very finely chopped
- 20 g mild pepper paste
- 10 g parsley, chopped
- 0.5 tsp salt (for the topping)
How to make it
- 1
Knead the flour, water, yeast and salt 8 min into a soft dough and rest it, covered, 1 h.
- 2
Mash the poppy paste with the lamb, onion, pepper paste, parsley and salt until evenly dark.
- 3
Divide the dough in four and roll each piece into a thin oval on a floured board.
- 4
Spread the meat-poppy layer edge to edge, no thicker than 3 mm.
- 5
Bake on a preheated stone or upturned tray at 250 C for 6-8 min until the rims blister; roll up warm to eat.
Pro tip: Scrape the topping thin enough to see shadows of dough through it; a generous layer steams the crust and you lose the crisp Denizli base.
