Sort ingredients
willa
QR Code
Listen
Pdf
For Lamb Köfte: Mix lamb mince, parsley, onions, garlic, cumin, pul biber, salt and pepper. Shape into 3–4cm kofte. Dip hands in cold water to stop sticking. Chill for a few hours or overnight. Fry in olive oil 3–4 mins each side until golden.
For Ezme Chilli Dip: Blitz tomatoes, parsley, red onion, mint, green chilli, Turkish green pepper, pul biber, red pepper paste, pomegranate molasses, olive oil, lemon juice and sumac until slightly chunky. Add salt. Chill for at least an hour. Finish with olive oil.
For Cacık Cucumber Yoghurt Dip: Combine grated cucumber, Greek yoghurt, crushed garlic, olive oil, water, salt, dill and mint. Chill, then drizzle with olive oil to serve.
For Yoğurtlu Patlıcan: Preheat oven to 200°C / 180 fan. Brush aubergine skin with olive oil and roast for 30 mins, turning every 10 mins until soft. Cool and peel. Blend with garlic, Greek yoghurt, olive oil and salt. Chill, then finish with olive oil.
For Turkish Salad: Slice red onion and tomatoes, add salt and gently squeeze to release juice. Leave briefly, then mix with parsley, pomegranate molasses, olive oil, lemon juice and sumac. Adjust to taste.