Cevapi (Southeastern European Meat and Onion Sausages)

Cevapi is a simple finger-sized sausage of Balkan origin whose simplicity makes finding the right few ingredients important to getting the tastiest links possible.

Lahmacun

This Middle Eastern flatbread is topped with spiced mince and herbs and then cooked in a pizza oven. If you don't have a pizza oven at home, you can just cook it in the oven. Makes a great lunch or snack!

Doner Kebab Meat - beef or lamb

A homemade recipe for the mystery Doner kebab meat you see rotating on vertical rotisseries in kebab shops. EXACTLY like the real deal! Beef or lamb.

Adana Kebabs (Ground Lamb Kebabs)

In Istanbul, kebabs made with juicy lamb and grilled over live coals were the kind of thing that even at their worst, were still pretty freaking awesome. Here's how to make them.

Losh Kebabs (Armenian Grilled Meat Patties)

Zingy, grilled lamb or beef patties seasoned with onion, red bell pepper, parsley, tomato paste, allspice, and biber salçasi.

Sheftalia (Cypriot Lamb and Pork Sausage)

Instead of being bound in traditional sausage casing, Cypriot sheftalia (lamb-and-pork sausage) is wrapped in sheets of caul fat, which renders over a live fire. As the fat drips, little towers of flame lick the meat, creating a super crusty exterior that's still moist and juicy inside.

Turkish Lamb Kofta Kebabs

Adapted from a recipe by Efendy, a popular Turkish restaurant in Sydney Australia, these fragrantly spiced and mouth-watering Turkish Lamb Kofta Kebabs take 30 minutes from start to finish!

Borek - Spiced lamb filo pastry

Borek is the famous pastry made with filo pastry. This one has a spiced lamb filling with currants and pine nuts. Stunning - and straightforward!

Homemade Merguez Sausage

Merguez, a North African lamb sausage, is a powerhouse of spicy and earthy flavor, making it one of the tastiest sausages around. Our recipe tells you how to make it at home.

Greek Meatballs (Keftedes)

Juicy Greek Meatballs beautifully flavoured with red onion, fresh parsley, a touch of mint and hint of dried oregano. Serve with pita bread and tzatiki!