halloumi or feta 100g,
coarsely grated or crumbled
dried mint 3 tsp
sumac 2 tsp
plain flour or strong white bread flour 250g,
plus extra for dusting
full-fat natural yogurt 250g
white or black sesame seeds 2 tbsp
Turkish pepper paste or mild harissa
lamb neck fillet 600g,
cut into bite sized pieces
cinnamon stick 1
ground cumin ½ tsp
chilli flakes 1½ tsp
bulgar wheat 120g
juiced plus wedges to serve
chickpeas 400g tin,
drained and rinsed
cumin seeds 1 tsp
walnuts a small handful,
mint or parsley a bunch,
leaves picked and finely chopped
For the Gozleme
Stir the yeast and sugar into 120ml warm water and put to one side.
Fry the leek with a pinch of salt in 20g of the butter for 10 minutes, or until soft and translucent. Put to one side to cool then add the halloumi (or feta) with 2 tsp dried mint and 1 tsp sumac.
Add the yeast mixture to the flour, together with 50g of the yogurt, the sesame seeds and ½ tsp salt. Knead on a floured surface for 2 minutes to a smooth soft dough (add a bit more flour if the dough is too sticky and difficult to handle) then cover and allow to stand in a warm place for about 30 minutes.
Divide the dough into 4 pieces. Roll 1 piece out on a floured surface into a large oval about 2-3mm thick and approximately 30cm long. Smear the bottom ½ of the oval with 1 tsp of Turkish pepper paste or harissa, leaving a 1cm gap around the edge. Spread ¼ of the leek mixture over the pepper paste, then fold the uncovered side of the bread over and seal the sides (trying to expel any air). Roll again, lightly, to about 3mm thick and 20cm long. Repeat with the other 3 pieces.
Heat a large, non-stick frying pan on a high heat and dry fry the bread for 2-3 minutes, or until the top starts to bubble and puff up, then flip and cook until it’s beginning to char slightly in patches on the other side. Repeat with the remaining breads then wrap them in foil. Leave to one side.
FOR THE KESKEK
Mix the lamb in a bowl with ½ tsp salt, 1 tbsp olive oil and the cinnamon stick. Fry ¾ of the onions in 40g of the butter for 10 minutes, or until soft and golden.
Add the lamb, ½ tsp ground cumin, ½ tsp chilli flakes and ½ tsp salt and cook for 10 minutes, or until the lamb is brown.
Add 1 litre of water and the bulgar wheat, bring to a boil, then reduce the heat and gently simmer, partially covered, for 40 minutes or until tender, stirring from time to time, until most of the liquid has evaporated and the meat is tender.
Mix the remaining onion with a big pinch of salt and the lemon juice and leave at room temperature.
Add the chickpeas to the keşkek and warm through for 5 minutes, then remove the cinnamon stick. Fry ½ tsp cumin seeds and ½ tsp chilli flakes in a separate small pan with the remaining 30g of butter and remaining pepper paste for 2 minutes until the butter has taken on the colour of the pepper and the cumin seeds have darkened.
Spoon the butter and topping over the keskek.
FOR THE SHEPHERD’S SALAD
Seed and finely chop the remaining cucumber. Add to a bowl with the salted onions, tomatoes, mint or parsley and 1 tsp sumac and mix together. Serve with the gozleme, caçik, keşkek, and the remaining lemon wedges on the side.