Sarmisakli mantar (except there should be no dots on the 'i')
200g mushrooms - I used tiny buttons
3 cloves garlic
olive oil and butter
1/4 tsp allspice
1 tsp coriander seeds, bashed
salt and pepper
chopped mint, parsley and dill
Heat the oils and add the shrooms, garlic and spices. Let them cook at quite a high heat with the lid on, then take the lid off when the mushrooms have started to caramelise. Cook for about 5 minutes then take off the heat. Toss with the herbs and lemon juice and season to taste.
Leave the mushrooms to cool. Serve at room temperature and be prepared for people to treat them like sweeties.
Next up: the aubergine and a heavenly concoction.
I know this might look like another dose of wallpaper paste but trust me, it's a heavenly recipe.
1 tbs yoghurt
lemon juice to taste
2 cloves garlic
pinch of salt
1/2 tbs pekmez (pomegranate molasses)
flaked almonds, toasted
about 5 springs of mint
Cook your aubergine on a gas ring - to get the smokey flavour, you need an open fire. Carefully peel off the blackened skin, and mash in a bowl with the yoghurt, lemon juice, garlic, salt and pekmez. Add the toasted almonds and mint. Divine.
And finally, the borek.
I had about 190g feta cheese, which I supplemented with 40g of cottage cheese. Mix together and add two beaten eggs and chopped herbs - I used mint, parsley and dill. This mix was a bit sloppy, so next time I'll add more cheese.
Take a sheet of filo pastry and brush with melted butter. Fold the sheet in half lengthways, so you get a slimmer sheet. Put a blob of the cheese mix in the centre and roll up, like a cigar. Alternatively, your blob can go in one corner and then, origami like, you fold up into a triangle. I did a little of both, and got some steroid-shaped borek.