Turkish Balcony Kebab Feast

1. Preheat both the rotisserie and the pizza oven to 400°F (392°F). Allow the ovens to reach temperature before starting.

2. Prepare the garlic butter: melt 50 g butter in a small saucepan, add 2 minced garlic cloves, stir for 1‑2 minutes, then set aside for brushing.

3. Cut the 2 kg lamb steak into bite‑size kebab pieces, season generously with salt and pepper, and thread onto metal or wooden skewers.

4. Brush the lamb kebab pieces with the prepared garlic butter, then place them on the rotisserie. Grill for about 8‑10 minutes, turning and brushing with more garlic butter every 5 minutes, until the interior remains rare and the exterior is lightly charred.

5. While the kebabs cook, prepare the feta‑spinach pide: lay a sheet of phyllo on a parchment‑lined baking tray, brush lightly with melted butter, sprinkle a portion of crumbled feta and chopped spinach, then repeat with remaining phyllo sheets, butter, feta, and spinach, finishing with a buttered top layer.

6. Bake the assembled phyllo pide in the pizza oven for 12‑15 minutes, or until golden brown and crisp. Immediately brush the hot pide with additional garlic butter before serving.

7. In a bowl, combine the yoghurt, lemon zest, lemon juice, olive oil, and chopped rosemary to create the yoghurt marinade. Toss the 8 lamb chops in the mixture, ensuring they are fully coated, and let them rest for 30 minutes.

8. After marinating, arrange the lamb chops on a baking sheet, brush with a thin layer of garlic butter, and bake in the pizza oven at 400°F for 15‑18 minutes, or until the exterior is crispy and the interior is tender.

9. Season the 12 chicken wings with a drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of chopped rosemary. Place them on a separate tray, brush with garlic butter, and bake in the pizza oven for 20‑25 minutes, turning halfway and brushing again to achieve a charred, crispy finish.

10. Prepare the pistachio paste: blend the blanched pistachios with 100 g sugar and 30 g of melted butter until a smooth paste forms. Set aside.

11. Make the Basque cheesecake batter: in a large bowl whisk cream cheese, 250 g sugar, 200 ml heavy cream, and 3 eggs until silky. Fold the pistachio paste into the batter until fully incorporated.

12. Pour the cheesecake batter into a parchment‑lined 23‑cm springform pan and bake in the pizza oven at 400°F for 35‑40 minutes, or until the top is deeply browned and the center is just set.

13. While the cheesecake bakes, melt the white chocolate with a splash (≈30 ml) of heavy cream over a double boiler, stirring until glossy; set the ganache aside.

14. Once the cheesecake has cooled slightly, drizzle the white‑chocolate ganache over the top in a decorative pattern.

15. Allow all dishes – kebabs, pide, lamb chops, chicken wings, and cheesecake – to rest for 5‑7 minutes before plating. Serve the kebabs, pide, chops, and wings together on a large platter, and finish the feast with slices of the pistachio‑infused Basque cheesecake.

16. Optional: garnish the platter with fresh rosemary sprigs and lemon wedges for extra aroma and brightness.