Adana Yogurtlu


There are some really great restaurants very close to my house, which is both a blessing and a curse, believe me. Recently, for example, I had to introduce a ban on visiting Xinjiang restaurant Silk Road because I started to tire of cumin lamb skewers and hand-pulled noodles. Can you imagine? Then, the other night, we had to turn around while on our way to Theo’s pizzeria because omfg it was getting embarrassing to go in there.

Another ‘problem’ has been my long and well-documented love affair with the lamb Adana wrap from F M Mangal and to be honest that’s not something I’ve managed to shake off. My most recent sticky little habit? Their Adana yogurtlu (and when I say ‘recent’ I mean it’s something I’ve been addicted to for the last four years).

This is a dish that combines everything I love about Turkish food. There’s yoghurt and spiced butter, there’s charred tomato sauce and fluffy bread and there are those fatty little kebabs, hot and fragrant. The yoghurt soaks into the bread at the bottom so it swells up all plump and happy, just like me after I’ve eaten it. It’s one big mess of smoke-licked Turkish fun and for a while, I just couldn’t get enough. I fell hard. I wanted more.


I knew I could make it at home but really, why would I when it’s right there, just across the road? Well, because. Because I’m a cook and a food writer and I can’t bloody help myself. Also, what if someone didn’t get to experience the joy of Adana yogurtlu, just because they don’t live near an FM Mangal? That would be a sad thing indeed. They would need a recipe. I was doing it for the people *thumps hand to chest in solidarity*.

You could cook this on the BBQ like I did for this recipe but it’s cold out, guys. I whacked them under the grill making sure to get lots of nice crispy bits. The dish needs to taste mangalised (that’s definitely a word, albeit an entirely new one). It’s a great feed, I tell ya, so do consider making it unless you live opposite FM Mangal, in which case, carry on. Will I stop going to FM Mangal now I’ve made this recipe? Will I hell. I’m busy and anyway, they give us Raki.

This post is part of some work I did with Leisure range cookers (it’s the second of two recipes, the first is here). I was their ‘meat representative’. You can find out more about the campaign here.

Adana Yogurtlu Recipe

This recipe will serve 6.

You’ll find the recipe for the Adana here.

For the tomato sauce

1 regular onion, finely chopped
½ green pepper, finely chopped
3 cloves garlic, crushed or finely chopped
2 tins chopped tomatoes
2 teaspoons chilli flakes
Olive oil

Cook the onion and pepper gently in a couple of tablespoons of olive oil until soft but not coloured. Add the garlic and cook for a few mins. Add the tomatoes, salt and pepper. Bring to simmer, put a lid on and let cook very gently for about 1.5 hours. Blend the sauce. Taste for seasoning and adjust if necessary.

For the spiced butter

100g butter
2 heaped teaspoons Urfa chilli

To serve

Pitta, toasted (1 per person makes sense but hey, up to you)
Natural yoghurt (must be full fat, don’t mess about)
Chopped parsley

To assemble

Spread some yoghurt onto a plate. Layer with chopped, toasted pitta, more yoghurt, sliced Adana kebabs, tomato sauce, a final dollop of yoghurt and then a generous drizzle of spiced butter. Scatter with parsley. Serve.