Turkish delights

Peter Walters, Keele University’s executive chef takes our taste buds further afield with some international cuisine

“To eat well in England you should have breakfast three times a day.” W. Somerset Maugham

 

Right then, we’d better look elsewhere for some food if that’s all we can get! Somerset Maugham was a fan of the ‘all day breakfast’ by all accounts so he probably didn’t move on from his bacon and eggs. Although he must have missed them having lived in many places around the world in his career.

In line with the international flavour of this edition I’ve come up with a dish from Turkey. It’s really layers of spicy mince with a type of flatbread or pitta. We’re not talking dinner party food but it could be good for a student party. Unlike Bolognaise or savoury mince, the meat sauce for this one should be quite dry.

YAGLAMA                
Serves 6–8 persons
(Dough layers with minced meat sauce)

For the meat sauce

1kg minced meat, beef or lamb
200g onion, chopped
2–3 tomatoes, peeled and diced
6 green peppers, pips and stalk removed
1 tbsp tomato purée
50ml oil
1 tsp black pepper, ground
50g paprika
50g chilli flakes
Salt to taste
75g parsley, finely chopped

For the dough

600ml milk
200ml oil
1kg flour, enough to make a soft dough
2 sachets instant yeast
Mix the milk and oil together. Put the yeast into the flour and mix, then add all the wet ingredients.
Mix to a soft dough, cover the bowl with cling film then leave to rise for about 45 minutes.

For the yogurt sauce

1kg yogurt
10 garlic cloves
Peel the garlic cloves and purée.
Whisk the yogurt and garlic purée together.

Preparation of the meat sauce
1. Heat the oil in a pan with the onions and cook until the onions start to brown.
2. Add the minced meat and cook until the mix becomes dry.
3. Add tomato purée, salt, black pepper and mix well.
4. Finally add tomatoes, green peppers and 1½ litres boiling water, stir well and bring to boil. Reduce heat to simmer and cook for 20 minutes. Lastly stir in the chopped parsley. 

Preparation of the dough
1. Get two walnut-sized pieces from the dough and roll into flat circles on a floured surface to about 20cm. Continue this with the rest of the dough.
2. Place the rolled dough pieces onto a lined baking tray and bake at 180°C for 10–15 minutes. Keep the dough warm but in a moist atmosphere. 

To serve
1. Put a dough layer on a serving dish. Pour over meat sauce and spread to the edges.
2. Place another piece of dough on top of it and spoon on more sauce, repeat until all the dough layers are used and the sauce used up. Cut into wedges and serve with yogurt sauce with or without garlic and serve.

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