Turkish Pizza Recipe Ottolenghi

Turkish pizza with spicy minced beef and salad topping (lahmacun)Yotam Ottolenghi's recipe for lahmacun is one version of the classic Lebanese pizza popular throughout the Middle East. It’s a quick recipe to make and a favourite with kids and adults.

To make the dough, place the flour, milk powder, salt, yeast and sugar in a large mixing bowl and stir well to combine. Make a well in the centre. Add the sunflower oil and egg, then stir while adding the water. When the dough comes together, remove from the bowl and lightly knead on a floured work surface for 3 minutes, or until smooth, elastic and uniform. Dust a bowl lightly with flour, place the dough inside, brush with olive oil, cover with plastic wrap and stand somewhere warm for 1 hour, until dough is almost doubled.

Place all topping ingredients, except tahini, pine nuts and lemon juice, in a large bowl. Mix well with your hands and refrigerate.

Turkish Lamb Pizza

Divide the risen dough into 12 x 40 g balls, and roll each into a 2 mm–thick, 15 cm round. Lightly brush each with olive oil on both sides and place on baking trays. Cover and stand to rise for 15 minutes.

To make the salad, mix together the vegetables then add the parsley, lemon juice, olive oil, salt and pepper. Stir gently and set aside.

Spread the tahini onto each pizza base. Divide filling between bases and spread evenly so it covers the whole base. Scatter over the pine nuts and place in the oven for 12–15 minutes, or until just cooked. Pastry should be just baked, not over-baked; the topping can be slightly pink inside and the pastry golden when you look underneath. Remove from the oven, spoon the salad on top, if using, and finish with a drizzle of lemon juice.

Meliz Berg One Pot Turkish Lamb Pasta

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Ottolenghi's Barbecued Leg Of Lamb With Almonds

Melted cheese is always good, and especially on the gloomiest of days: indulge in this German spin on mac’n’cheese, or a Georgian bread filled with a lake of cheese and egg, or winter veg on super-cheesy mash

Blue Monday may or may not be the most gloomy day of the year, but it’s a good idea to have some pre-emptive preparations in place either way. For me, that always takes the form of food and its unfailing ability to comfort. From there, it tends to be a very short step to melted cheese: grilled cheese sandwiches, pizza, mac’n’cheese, tuna melt … it’s no coincidence that so many people’s favourite comfort food is basically an excuse to melt, stretch and eat cheese. No need to smile for the camera, but we can all still say, “

Khachapuri is a Georgian yeasted bread filled with cheese, egg and butter. It’s usually served for breakfast, but don’t restrict yourself – it’s welcome all day. The dough can be made a day ahead, and refrigerated overnight, ready to be shaped before baking. Use medium or even small eggs here, because the white from a large one will just slide off the already cheese-filled khachapuris.

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¼ tsp carom seeds ½ tsp nigella seeds Salt and black pepper, plus ⅛ tsp cracked black pepper for the cheese mix 80g cream cheese 240g reduced-moisture mozzarella, roughly grated

Put the yeast, sugar and a tablespoon and a half of warm water in a small bowl, stir to combine and set aside for five minutes, until it starts to bubble. Put the flour, yoghurt, oil and one beaten egg in the bowl of a stand mixer fitted with a dough hook, mix well, then add the carom seeds, half the nigella seeds and three-quarters of a teaspoon of salt, and mix on a medium-high speed for two minutes, until just combined. Add the contents of the yeast bowl and mix for for five minutes, until the dough turns smooth and starts to come away from the sides of the bowl in one ball. Cover tightly, ideally with reusable kitchen wrap, then leave in a warm place to prove for an hour and a half, until doubled in size.

Meanwhile, mix the cream cheese and mozzarella in a small bowl with the cracked black pepper, then divide into four equal pieces, roll each into a ball, put on a plate and chill in the fridge.

Savory Filo Pie With Zucchini And Feta

Once the dough has doubled in size, scrape it on to a lightly floured work surface and knead to knock out the air and bring it together into a smooth ball. Divide the dough into four equal-sized balls, then roll out each one into a 22cm x 17cm oval. Brush the tops all over with the other beaten egg, then roll over the edges of the longer sides of each oval to make a cigar-like shape with an 8cm gap in the middle. Pinch together the ends, so each piece now looks a bit like a boat, then place one cheese ball in the exposed middle of each boat. Brush the exposed edges of the dough all over with the remaining beaten egg, then carefully lift each khachapuri on to the hot tray in the oven and bake for 13 minutes, until the cheese is bubbling and the bread golden brown.

Remove the tray from the oven, then flatten the hot cheese balls with the back of a spoon. Crack an egg on top of each flattened cheese ball, top each egg with a pinch of salt and return to the oven for five minutes, until the egg white is set but the yolk still runny.

Meanwhile, make the chilli and spring onion butter. Put a small saucepan on a medium-high heat, add the butter and, once it’s bubbling furiously, stir in the aleppo chilli. Take off the heat and stir in the spring onions and a pinch of salt.

Almost Turkish Recipes: Zucchini With Rice (pirinçli Kabak)

Arrange the khachapuri on a large platter and sprinkle over the remaining quarter-teaspoon of nigella seeds. Spoon a tablespoon of the hot butter mix on top of each bread, and serve with the rest on the side for dipping.

Part of this dish’s name refers to the cheese). It can turn out a bit messy the first time you try to make them, but give yourself the challenge, and have everything ready and within reach before you start. The size of the dish you use is very important here, because the large surface area means you get lots of tasty crisp bits. Thank you to Christiane MacKenzie, sister of the test kitchen’s Verena Lochmuller, for sharing her recipe with us.

Put a medium-sized, shallow, ovenproof saute pan on a medium-high heat, add the oil, butter, onion and an eighth of a teaspoon of salt, and cook, stirring often, for 20-25 minutes, until lightly golden. Add the thyme, garlic and a teaspoon of caraway seeds, cook, stirring, for three minutes more, until fragrant, then take off the heat.

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Meanwhile, make the spätzle batter. Sift the flour into a medium bowl and stir in a half-teaspoon of salt. Make a well in the middle, then, using a wooden spoon, vigorously beat in the eggs and sparkling water for two minutes, until big air bubbles appear and the batter is smooth and glossy; the bubbles will

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