A very simple Turkish dish with which I've taken liberties...
Traditionally this is made with just roast aubergine and minced lamb. I had a bit of aubergine, some old celeriac and a green pepper - these get the roasting/blitzing treatment. I also had a rump steak - if there is one steak and two of you - or you want the meal to go over two days - dicing the steak up makes it go farther. Remember though, if it's quality beef it will only take a few minutes in the pan.
INGREDIENTS
aubergine
celeriac (peeled)
green pepper
olive oil
lemon juice
tahini
garlic
salt
beef, or lamb, pork, chicken - MEAT - vegetarians, you could parboil then fry cubes of potato or sweet potato
tomatoes
parsley
black pepper
oregano
paprika
cumin seeds
ground nutmeg
yoghurt
sumac to dress
Watch the video
METHOD
Put the aubergine, celeriac and green pepper on a roasting tray, drizzle with olive oil
Roast at 180ºC for about 40 minutes, or until they're soft
Put the roast veg into a bowl or jug
Add the lemon juice, a heaped tablespoon of tahini, garlic and a good glug of olive oil
Blitz
Salt to taste
Dice the steak
Quarter or halve the tomatoes - depending on the size of them
Roughly chop the parsley
Heat oil in a frying pan and cook up the blitzed veg
Set aside and keep warm
In a hot frying pan heat up the oil and add the spices & oregano - don't let them burn!
Add the tomatoes and stir through the spices
Add the steak and stir through. 2 - 3 minutes will do it for good steak. Longer for stewing steak. If it's poultry, make sure it's cooked through - 10-15 minutes.
Add the parsley and stir through.
On a warm plate spread a layer of the blitzed veg
A layer of yoghurt
The meat
Serve with flatbreads (or whatever you like)
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