Prep
5 mins
Cook
0 mins
Serves
2
Difficulty
EasyA tart, earthy fermented turnip and purple carrot juice from Adana, drunk alongside Adana kebab.
Ingredients
- 500g ground lamb
- 400g simit rings
- 2 tbsp sliced scallions
- a pinch of sweet paprika
- 1/4 cup unsalted butter
- a generous handful of cucumber
- a handful of fresh mint, chopped
- pomegranate molasses, for serving
- 2 cups chicken stock
- 1 tsp dried mint
- 1 cup eggplant, sliced
- toasted pine nuts, for serving
Instructions
- 1
Combine the yufka pastry and chicken stock in a saucepan, blender, or pitcher, stirring well.
- 2
Add the Aleppo pepper and toasted pine nuts, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with lemon wedges, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with dill just before serving.
- 8
Pour into your favorite glass or cup and enjoy.
Tips
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.
•Adjust the sweetness gradually, tasting as you go — you can always add more lemon wedges, but you cannot take it away.
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.