LOCATION: 54 Camberwell Church St, London SE5 8QZ [map].
PRICE: £6.00 – £7.50.
BREAD: A very large, thin flatbread, the like of which I have not seen elsewhere.
FILLING: Lamb, salad (carrot, onion, lettuce, peppers), garlic yoghurt sauce, chilli sauce.
PROS & CONS: F M Mangal is very close to my house and I have long since stopped eating in. I’ve discovered the way to do things properly, which is to order the wraps, embellish with a Turkish salad and flamingo tarama (if going all out) and then just get on with life. Straying into the wider menu is for idiots and the uninitiated. You’ll notice that I have titled this post ‘lamb wrap’ as I couldn’t decide between the lamb shish and the adana. We often order both, then halve them and share. The lamb shish should be eaten first, while the chunks of lamb are springy and hot from the grill; they bounce between the teeth, just cooked in the centre, smoke infused. They’re as juicy as a tense plum, and the not-quite-bloody flavours and fats combine inside with the thin garlic yoghurt, chilli sauce and salad. This is why you get the wrap; this magical cauldron of tasty will not bubble if things are presented just so on a plate.
The adana, conversely, is better when slightly cooled; at least, it can take it, unlike the lamb shish, which has a tendency to taste livery if not still jumping from the heat. These lengthy pucks of minced meat and spice ooze fat and glory. My one complaint is that they do turn up the odd nugget of gristle but this adds to the spit, smoke and flame-licked animal appeal of it all. The key to making a good adana that stays on the skewer lies in the kneading of the meat mixture beforehand, which increases the density of the kebab and stops it flopping off into the coals. This is a good, solid but juicy example that they bash out consistently like a sewing machine hammers fabric. Confident and relentless.