Saturday, 23 May 2009

A turkish tottenham supper

I'd promised a Turkish spread, and here it is. First up are the mushrooms, and this is my take on Ghillie's caramelised mushrooms.

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
lemon juice

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.


an aubergine
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.

Cheese 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.

I baked mine in the oven - I started with Claudia Rodin's recommendation of a temperature of gas mark 2, but this was far too low. Once beefed up to mark 5, my babies were golden and tender after 10 minutes. My plate awaits...


Lickedspoon said...

Oh, this looks so good Fran. That nazuktan recipe is calling my name.

Dan said...

Fantastic - I love the look of Turkish food. The Nazuktan - what do you eat that as, a dip for flatbread or pittas?

fran39 said...

Thanks, Licked and Dan!
Dan - yep, I normally serve the nazuktan as a dip - any of your fave breads would work well. I'm partial to the type of Turkish bread that looks a bit like focaccia.