This week our thoughts will turn to Gallipoli and Anzac Day ceremonies and marches.
To mark the occasion I have chosen some Turkish recipes in the spirit of the friendship that has developed between our countries over the years.
Patlican salatasi (Turkish eggplant dip)
In Turkey, the mezze table is laden with a selection of appetisers, salads and dips usually to be enjoyed before the main meal. The spread reflects the warm hospitality of the people and is often served with raki, the aniseed-flavoured national drink. Mezze dishes remain on the table during the meal. The Turkish eggplant dip, patlican salatasi is a classic mezze dish. It is simple and delicious and is especially good with grilled lamb cutlets.
Ingredients
2 large eggplants
2 cloves garlic, crushed
1 tbsp lemon juice
2-3 tbsp thick creamy yoghurt
sea salt and freshly ground black pepper
1 tbsp extra virgin olive oil
2 tbsp chopped flat-leaf parsley
1 handful pitted black olives (to garnish)
Method
Grill the whole eggplants on a barbecue or under the grill, turning until charred all over and cooked through.
Alternatively, heat the oven to 200C fan or 220C regular and line a baking tray with foil. Cut the eggplants in half lengthways, score the flesh inside a few times and brush with olive oil. Place them cut-side down on the tray and bake for about 30 minutes.
When the eggplants are cool enough to handle, use a spoon to scrape the flesh away from the skin. Discard the skin and roughly chop the flesh.
Heat a pan with a tablespoon of olive oil and fry the eggplant for a minute to cook away the moisture. Otherwise drain the flesh in a colander for 10 minutes and squeeze out the juices.
Chop the eggplant finely with a knife or puree it in a food processor. Combine the eggplant with the garlic, lemon juice, yoghurt, salt and pepper and a little finely chopped parsley. Taste and make any adjustments needed. Chill at least overnight to allow the flavour to develop.
To serve, spread the patlican salatasi in a shallow dish and garnish with a trickle of olive oil, some chopped parsley and black olives. Serve at room temperature for mezze with Turkish bread.
Serves 6-8
Tepsi boregi (borek)
Borek are the much loved pastries and pies of all shapes and sizes that are common in Turkey and the Balkans. Savoury borek can be filled with vegetables, cheese or meat and sweet ones with fruit and nuts. My recipe for tepsi boregi, a moist borek that is baked in a tray and served cut into squares, is below.
I have given three different fillings: cheese, spinach and minced meat. I have used filo pastry which is similar to Turkish yufka pastry. Try to find fresh filo if you can, rather than frozen, as it's easier to handle. This lovely pie is quick and easy to make.
Tepsi boregi can be eaten as mezze, for a light meal, or as a snack at any time. Serve with a simple shepherd's salad of tomato, cucumber, onion and parsley, dressed with equal parts of lemon juice and olive oil. Season and garnish the salad with radishes, green pepper or pomegranate arils.
Ingredients
1 packet filo pastry (14-15 sheets). Remove filo from the fridge two hours before you use it.
3 free-range eggs, lightly beaten
1 1/2 cups milk
1/2 cup extra-virgin olive oil
sea salt and freshly ground black pepper
sesame or nigella seeds to sprinkle
For cheese borek filling
200g feta cheese, crumbled
200g firm mozzarella, grated
1 bunch dill or parsley, chopped
freshly ground black pepper
Method: Combine all the ingredients. Other cheeses could be included such as cottage, haloumi, edam, gouda or cheddar. Add a cooked mashed potato to the filling as a variation.
For spinach borek filling
2 bunches of English spinach, washed or 1 packet of frozen spinach, defrosted
1 onion, chopped, or 4-5 spring onions, sliced
1 tbsp olive oil
200g feta cheese, crumbled
sea salt and freshly ground black pepper
Method: Wilt the spinach and squeeze out the moisture, and then roughly chop. Fry the onion in olive oil and combine with the spinach, feta and pepper. You could also add half a bunch of chopped dill.
For meat borek filling
1 large onion, chopped
1 tbsp olive oil
500g minced lamb, veal or beef
1/2 tsp allspice or sweet paprika
2 tbsp chopped parsley
sea salt and freshly ground black pepper
Method: Fry the onion in the olive oil until softened. Add the meat and stir-fry until cooked. Add the allspice or paprika, salt, pepper and parsley.
You will need a 30cm x 25cm, or thereabouts, shallow baking pan. Brush it with olive oil. Prepare the filling of your choice. Mix the egg, milk, olive oil and seasoning together to spread between the layers of filo.
To assemble the pie
Open the packet of filo, carefully unroll and take out 14 or 15 sheets. Cover them with a dry tea towel and then with a damp tea towel. Keep the filo covered as you work to stop it becoming dry and brittle. Roll up the remaining pastry and return to the fridge.
Lay two sheets of filo sideways and slightly overlapping in the baking dish so that it hangs over all sides. Slosh about a tablespoon or small ladle full of the egg, milk and oil mixture over the filo and spread it around with the back of the spoon or a pastry brush.
Work quickly and add another six sheets of filo inside the tray adding the milk and egg mixture between each and spreading it as you go. Don't worry about creases and folds as they won't show. Now spread the filling evenly over the filo layers.
Layer the remaining six or seven filo sheets in the tray over the filling, adding the egg mixture between them as before.
Finally fold in the overhanging pieces of filo to encase the boregi. Tip the last of the egg and milk mixture over the top and sprinkle with sesame seeds or nigella seeds.
To bake the pie
Preheat the oven to 180C fan, 200C regular. Bake the tepsi boregi for 30 minutes until puffed up and golden. Let it sit for five or 10 minutes before serving. Cut into squares and serve with a tomato and cucumber salad. The boregi reheats well and can even taste better then.
Serves 8
>> Diana Lampe is a Canberra writer dlampe@bigpond.net.au
