TURKEY

If you’re dreaming about places you’d like to visit , or perhaps even making plans, begin your journey in the kitchen by cooking the food you’d like to eat on holiday. Here, we’re sharing recipes that will bring the rest of the world just a little closer

Adana kebabs

Named after the city of Adana, this style of kebabs has chilli and sumac to add aroma and flavour. Use flat metal skewers so the meat stays still on them as you cook.

SERVES 6-8 PREP 30 mins COOK 20 mins EASY

800g lamb mince
2 tbsp urfa chilli flakes or 1 tbsp dried chilli flakes
4 tsp sumac
4 tsp ground cumin
4 tbsp finely chopped flat-leaf parsley stalks
6 cloves garlic, crushed

For the sumac onions

2 onions, thinly sliced
½ a small bunch of flat-leaf parsley, roughly chopped, plus extra for serving
1 tbsp sumac

To serve (optional)

flatbreads, yogurt, pickled chillies and tomatoes

If you want to cook on a barbecue, then prepare it for direct cooking by spreading the coals out in an even layer. To make the sumac onions, put the sliced onions into a bowl of iced