Turkish Eggs

Poached eggs atop garlicy yogurt and drizzled with a peppery butter sauce……YUM!

200g plain Greek yogurt
1 garlic clove, peeled and minced
1 tsp. sea salt flakes
2 tbs. unsalted butter
1 tbs. extra-virgin olive oil
1 tsp. Aleppo pepper flakes or alternative
2 eggs, fridge-cold
2 tsp. lemon juice
chopped fresh dill
bread, to toast and serve

Fill a wide-ish saucepan with water and heat to a low simmer.

Stir together the yogurt, garlic and salt in a heat-proof bowl. Place over a small saucepan of simmering water (making sure the bowl does not touch the water) and stir until the yogurt is a room temperature and has the consistency of lightly whipped cream. Turn off the heat and leave as is.

Gently melt the butter in a small saucepan until it just becomes a hazelnut brown color. Turn off the heat, stir in the pepper flakes and set aside.

Now to poach the eggs. Crack one into a small fine-mesh strainer and let the watery part of the white drain off. Gently tip into a small cup or ramekin, then add 1 tsp. off lemon juice. Repeat with the second egg, then carefully lay them into the simmering water and turn the heat down so there is no movement. Leave for 3-4 minutes then remove with a slotted spoon and place on a plate lined with kitchen towel to absorb any water.

Divide the creamy yogurt between two bowl, place a egg on top and drizzle with the butter. Sprinkle with dill and serve with toasted bread.

 

Beef and Aubergine Fatteh

Nigella describes these as “Middle-Eastern nachos”. It is a subtly textured, richly flavored arrangement of  toasted pita bread with a meaty topping of beef and aubergine and a garlicky tahini sauce. This is meant to be put in the center of the table and shared.

4 pita breads, split oven and cut into triangles

For the topping:

1 1/4 cups Greek yogurt
5 tbs. tahini, at room temperature
3 tbs. lemon juice
2 cloves garlic, minced
1-2 sea salt flakes

For the beef:

3 tbs. regular olive oil
1 small onion, finely chopped
1 aubergine, cut into small cubes
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. Aleppo pepper or paprika, plus more for sprinkling
1-2 tsp. sea salt flakes
1 lb. minced beef

To sprinkle over:

1/2  cup pomegranate seeds
1/4 cup toasted pine nuts
1 tbs. chopped fresh mint

Heat the oven to 400°F. Arrange the pita triangles on a large baking sheet and toast for 10-15 minutes until crisp.

Beat the yogurt, tahini, lemon juice and garlic together. Add salt to taste.

For the meat, warm the oil in a heavy saucepan and cook the onions, stirring occasionally, over a medium-low heat for 5 minutes. Turn the heat down and continue to cook until soft and golden, about 4 minutes longer.

Turn the heat up to medium, tumble in the aubergine cubes and stir well. Cook for 10 minutes, stirring frequently. Stir in the cumin, coriander, Aleppo pepper or paprika and 1 tsp. of the salt. Add the beef and, breaking it up with a wooded spoon, stir until cooked through, about 10 minutes. Taste and see if you need more salt.

Sit the bowl of the yogurt mixture over a pan of just simmering water. Stir until it is slightly room temperature and has the consistency lightly whipped cream.

To assemble, place the pita triangles on a large platter. Top with the beef mixture, followed by the yogurt sauce. Scatter over the pomegranate seeds, pine nuts and mint. Sprinkle with a little Aleppo pepper or paprika and serve.

Serves 4-6