Keşkek with aleppo pepper butter and gözleme with caçik
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
- 1 tsp dried active yeast
- 1 tsp caster sugar
- leek or spring onions, thinly sliced
- 90g butter
- 100g halloumi or feta, coarsely grated or crumbled
- 3 tsp dried mint
- 2 tsp sumac
- 250g plain flour or strong white bread flour, plus extra for dusting
- 250g full-fat natural yogurt
- 2 tbsp white or black sesame seeds
- Turkish pepper paste or mild harissa
- 1 cucumber
- 600g lamb neck fillet, cut into bite sized pieces
- olive oil
- 1 cinnamon stick
- 2 onions, finely chopped
- ½ tsp ground cumin
- 1½ tsp chilli flakes
- 120g bulgar wheat
- ½ lemon, juiced plus wedges to serve
- 400g tin chickpeas, drained and rinsed
- 1 tsp cumin seeds
- a small handful walnuts, roughly chopped
- 4 tomatoes, finely chopped
- a bunch mint or parsley, leaves picked and finely chopped
- STEP 1
Stir the yeast and sugar into 120ml warm water and put to one side.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.