6

Turkish-style

bread topped

with lamb, spices

and pine nuts

SERVES 4-6 // PREP TIME 20 MINS

// COOK 40 MINS (PLUS PROVING

Minced lamb can sometimes

act almost like a seasoning,

or a garnish in Middle Eastern

cuisine, scattered over

hummus, say, or topping a

lentil soup. In the case of these

spicy Turkish-style flatbreads,

inspired by lahmacun, the

application is rather more

generous, and the final dish

is all the better for it.

175 gm shanklish (see note) or

firm feta, coarsely grated

250 gm coarsely minced lamb

3 long red chillies, coarsely

chopped

1 garlic clove, crushed

1½ tsp cumin seeds, dry-roasted

(see cook’s notes, p192)

and finely ground with a

mortar and pestle

Extra-virgin olive oil,

for drizzling

Roasted pine nuts, thinly

sliced mint and pickled long

green chillies, to serve

FLATBREADS

½ tsp dried yeast

375 gm (2½ cups) plain flour,

plus extra for dusting

1 For flatbreads, dissolve

yeast in 300ml lukewarm water.

Combine flour and a large pinch

of salt in an electric mixer fitted

with the dough hook. Add yeast

mixture and knead until a soft

dough forms (6-8 minutes). Turn

out onto a lightly floured surface

and divide into six balls.Place

balls on a floured tray, leaving

10cm between each, and set

aside for 1 hour to prove.

2 Preheat oven to 250°C.

Combine shanklish, lamb, chilli,

garlic and cumin ina bowl. Roll

out dough to5mm-thick rounds

on a lightly floured surface,

then scatter each round evenly

with lamb mixture, leaving a

small border. Transfer to oven

trays lined with baking paper,

drizzle with olive oil and bake

(in batches if necessary) until

crisp at the edges but soft in

the centre (15-20 minutes).

Scatter with pine nuts, sprinkle

with mint and serve with

pickled chillies.

NoteShanklish, a hard sheep’s

milk cheese coated in za’atar,

is available from Middle

Eastern grocers.

Beer suggestionTurkish lager.➤

400 gm (2 cups) long-grain rice,
such as basmati, rinsed well
80 gm (⅓ cup) ghee
1 large onion, finely chopped
1 cinnamon quill
1 tsp cumin seeds, dry-roasted
(see cook’s notes, p192)
and finely ground with a
mortar and pestle
6 cardamom pods, bruised
4 cloves
50 gm each golden raisins
and dried barberries
(see note), soaked in cold
water for 5 minutes
Large pinch of safron
threads, crumbled and
soaked in 60ml boiling
water
70 gm roasted slivered
almonds, coarsely chopped
70 gm (½ cup) coarsely
chopped pistachio nuts

1 Boil rice in a large saucepan
of boiling water until par-cooked
(5-7 minutes). Drain well.
2 Heat 1 tbsp ghee in a small
saucepan over medium heat.
Add onion, season lightly
with salt and stir until softened
(10-12 minutes). Add spices

and stir until fragrant, then add

drained fruit and half the safron

water and stir to combine.

3 Heat 1 tbsp ghee in a large

casserole over high heat.

Add half the rice, spreading it

over base of casserole, scatter

with fruit mixture and half the

nuts, then pile the remaining

rice on top ina pyramid shape

so that it doesn’t touch the

sides. Poke a few holes into

the rice,pourremaining ghee

into holes, thencook, without

stirring, until ricesmells toasted

and fragrant(4-5 minutes).

Drizzle remainingsafron

water over rice, then reduce

heat to low, cover and cook for

30 minutes. Turn of heat, stand

for 10 minutes, then transfer

to a platter. Mix rice and serve

scattered with remaining nuts.

NoteBarberries, small dried red

berries with a tart flavour, are

available from select Middle

Eastern grocers, delicatessens

and online from pariya.com

Wine suggestionAromatic

and rich pinot gris.

Jewelled rice

SERVES 4-6 // PREP TIME 20 MINS // COOK 55 MINS (PLUS STANDING

The trick here is to let a crust form on the base of the rice, which
you then fold together with all the dried fruit and nuts. Enriched
with ghee and safron, and combining crunch and fluiness, it’s a
side that competes for top billing with any main course.Pictured p85.

PREVIOUS PAGES Persian
chicken and jewelled rice
Brass handled saucepan
(with chicken), brass spoons
and green tumblers all from
Water Tiger. Harvest Clay
white plate from Nice
Martin. White tiles (used
throughout) from Aeria
Country Floors. Petra Solis
Signum Somnium patterned
tiles (used throughout)
from Teranova Ceramics.
Turkish bread with lamb
Green tumbler from Water
Tiger.Eggplant DipBowl and
small plate both from Luna
Ceramics. All other props
stylist’s own. Stockists p192.