https://cooking.nytimes.com/recipes/1020865-vegan-turkish-kebabs-with-sumac-onions-and-garlic-dill-mayonnaise?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=27
These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.INGREDIENTFOR THE SUMAC ONIONS:- These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
- For the sumac onions:
- 1 medium red onion, halved lengthwise, then thinly sliced
- 1 cup loosely packed fresh parsley leaves
- 1 tablespoon ground sumac
FOR THE GARLIC-DILL MAYONNAISE:
- 20 garlic cloves, peeled and ends trimmed
- 1 cup vegan mayonnaise
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Large handful of minced fresh dill leaves
- Kosher salt and freshly ground black pepper
FOR THE KEBABS:
- 1 pound vegan ground meat, such as Impossible or Beyond
- 1 tablespoon minced fresh oregano leaves
- 3 medium garlic cloves, minced
- 1 ½ teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
- 1 ½ teaspoons ground sumac
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
FOR SERVING:
- 1 teaspoon neutral oil, such as grapeseed or canola
- 1 cup cherry tomatoes, halved
- 1 cup arugula
- Hot sauce, to taste
- Vegan Turkish bread or pita
PREPARATION
- Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
- Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
- Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
- Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
- Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
- Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.
