BBQ Series

Turkish BBQ

Ibrahim Kasif

Chef Ibrahim Kasif invites us to his home and shows us his approach to Turkish BBQ. Ibrahim has been spoiling Sydneysiders with his incredible knowledge and talent for many years - as head chef at Nour in Surry Hills and as former owner and head chef of Stanbuli - a critically acclaimed and much loved restaurant, where his Turkish-Cypriot heritage was represented on the plate. Here Ibs shows us what a Turkish BBQ looks like at his place - from the rectangular metal cooking apparatus - known as a mangal - to the hotly contested opinions of whether to flavour the meat or not. On the menu:

1. Lamb leg shish

2. Lamb leg, shoulder, and beef skirt sheftalia

3. Lamb adan

4. Lamb liver + tail fat skewer

5. Lamb forequarter chops