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CATERING AND HOSPITALIT Y | CHEF’S COMMENT | 47
Turkish delights
“To eat well in
England you should have breakfast
three times a day.” W. Somerset Maugham
Peter Walters, Keele University’s executive chef takes our taste buds further afi eld with some international cuisine R
ight then, we’d bet er look elsewhere for some food if that’s all we can get! Somerset Maugham was a fan of the ‘all day
breakfast’ by all accounts so he probably didn’t move on from his bacon and eggs. Although he must have missed them having lived in many places around the world in his career. In line with the international fl avour of this edition
I’ve come up with a dish from Turkey. It’s really layers of spicy mince with a type of fl atbread or pit a. We’re not talking dinner party food but it could be good for a student party. Unlike Bolognaise or savoury mince, the meat sauce for this one should be quite dry.
YAGLAMA (Dough layers with minced meat sauce) Peter Walters
For the meat sauce 1kg minced meat, beef or lamb 200g onion, chopped 2–3 tomatoes, peeled and diced 6 green peppers, pips and stalk removed 1 tbsp tomato purée 50ml oil 1 tsp black pepper, ground 50g paprika 50g chilli fl akes Salt to taste 75g parsley, fi nely chopped
For the dough 600ml milk 200ml oil 1kg fl our, enough to make a soft dough 2 sachets instant yeast Mix the milk and oil together. Put the yeast into the fl our and mix, then add all the wet ingredients.
Serves 6–8 persons
Mix to a soft dough, cover the bowl with cling fi lm then leave to rise for about 45 minutes.
For the yogurt sauce 1kg yogurt 10 garlic cloves Peel the garlic cloves and purée. Whisk the yogurt and garlic purée together.
Preparation of the meat sauce 1. Heat the oil in a pan with the onions and cook until the onions start to brown. 2. Add the minced meat and cook until the mix becomes dry. 3. Add tomato purée, salt, black pepper and mix well. 4. Finally add tomatoes, green peppers and 1½ litres boiling water, stir well and bring to boil. Reduce heat to simmer and cook for 20 minutes. Lastly stir in the chopped parsley.
Preparation of the dough 1. Get two walnut-sized pieces from the dough and roll into fl at circles on a fl oured surface to about 20cm. Continue this with the rest of the dough. 2. Place the rolled dough pieces onto a lined baking tray and bake at 180°C for 10–15 minutes. Keep the dough warm but in a moist atmosphere.
To serve 1. Put a dough layer on a serving dish. Pour over meat sauce and spread to the edges. 2. Place another piece of dough on top of it and spoon on more sauce, repeat until all the dough layers are used and the sauce used up. Cut into wedges and serve with yogurt sauce with or without garlic and serve. UB
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