Ingredients 1 T-bone steak (about 750g) 2 tsp olive oil 1 lobster cut lengthways, large claws twisted off and cracked For the seaweed butter 100g unsalted butter 20g fresh seaweed (or 2 tsp kombu flakes or blitzed nori) 5g flaky sea salt Method step 1 Heat your barbecue to high. Rub the steak with the …
Ingredients 4 free-range eggs separated 100g caster sugar 300ml double cream chocolate fruit, vanilla or coffee extract (optional) cones nuts, flakes, sauces, to serve Method step 1 Using an electric whisk, whisk the egg whites in a bowl until stiff peaks form. With the beaters still running, slowly whisk in the sugar. Continue whisking until …
Ingredients 400ml lemonade handful blueberries ice cubes bottle white wine such as Chardonnay sprigs of mint Method step 1 Pour the lemonade into a thermos along with a handful blueberries and plenty of ice cubes. step 2 At the picnic, stir together in a jug with a bottle of fruity white wine, such as chardonnay, …
Karnıyarık is a classic Turkish dish consisting of eggplants that are stuffed with a combination of ground meat (usually beef), tomatoes, and onions. The filling is typically seasoned only with salt and pepper, but garlic and parsley can also be added for extra flavor. The stuffed eggplants are then baked in the oven, and the …
Tombik döner or gobit kebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer’s choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.
One of Türkiye’s most popular sweets after baklava, these semolina cookies are baked until golden-brown, then doused in a thick, lemon-infused syrup, which makes them particularly moist and tender. Şekerpare (lit. piece of sugar) is a classic dessert made in every Turkish household, sold in every bakery and pastry shop, and appearing on nearly every …
Arguably the most laborious Turkish soup and one of Gaziantep’s favorites, yuvarlama çorbası is made with spiced meatballs, chickpeas, yogurt broth, olive oil, and other optional ingredients. The soup is traditionally prepared for the three-day celebration of the fast-breaking Ramazan Bayramı, and it is served in virtually every Anatolian home. The preparation of this …
This Turkish oven-baked rice pudding is made with water, milk, sugar, rice, and rice flour. It is a simple, light dessert that is said to have origins in the Ottoman cuisine. Although it has been traditionally flavored with rose water, the modern versions often incorporate vanilla as a flavoring. After cooking, fırın sütlaç is browned …
Pita bread is a type of flatbread believed to have originated in the Middle East around 2500 BCE, making it one of the oldest types of bread in the world. Archaeologists have found evidence of flatbreads made by ancient civilizations across the Middle East and Mediterranean, including the Egyptians and Sumerians. The term “pita” …
Shish is the most famous kebab variety consisting of pieces of meat on a skewer that is grilled over a fire. The dish originated with the nomadic tribes who used to marinate the meat in order to tenderize it and to get rid of the gamey flavors. The marinades include any combination of lemon …
Ingredients 2 unwaxed lemons each chopped into eight 140g golden caster sugar 400g strawberries small handful of mint leaves Method step 1 To make the lemon ice, tip the lemons into a blender with the sugar and 500ml/18fl oz of water. Blitz everything for a minute or two until the lemon is chopped to a …
Ingredients 6 smoked mackerel fillets, skinned and flaked 4 tbsp goat’s curd or cream cheese small handful hazelnuts toasted For the salad 2 heads fennel finely sliced 2 banana shallots peeled and sliced 2 medium-sized golden beetroot peeled and coarsely grated 1 radicchio shredded 6 breakfast radishes finely sliced 1 lemon juiced 2 tsp chopped …
Ingredients For the cake 75g butter softened, plus extra for greasing 175g golden caster sugar 175g self-raising flour 3 medium eggs 100g soured cream (from a 300g pot, use the rest in the ice cream layer, below) 1 tsp vanilla extract For the ice cream layer 200g raspberries plus extra to serve 100g redcurrant plus …
Ingredients 200ml Pimm’s 4 large (or 8 small) strawberries sliced ¼ cucumber sliced or cut into ribbons with a vegetable peeler 500ml tub lemon sorbet soda water to top up 2 mint sprigs, leaves picked Method step 1 Take four large wine glasses and pour 50ml Pimm’s into each one, then divide the strawberries and …
