BEEF KEBABS WITH YOGHURT
4 tablespoons breadcrumbs
(1 tablespoon potato flour)
1,5 dl (slightly over 1/2 cup) water or milk
4 heaped tablespoons Turkish yoghurt
1 tablespoon chopped parsley (or mint if using lamb)
1 dessert spoon (or as desired) sambal oelek
Soak breadcrumbs and potato flour in liquid for about 10 minutes. Add remaining ingredients and blend. Form kebabs with wet hands (keeps kebabs from sticking to the hands) and fry in olive oil. Keep heat rather high in the beginning as the kebabs will give off a bit of liquid, then continue on medium heat for a few minutes on each side. Serve with what you like - potatoes, rice, pasta... sambal oelek mixed with some more Turkish yoghurt makes a nice hot or cold sauce.