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Turkish

by Now Then Sheffield

Recipe by Lokanta

Known as girit ezmesi, this wonderful spread is a classic meze dish which Faruk and I first tasted in Istanbul. It combines cheese and nuts flavoured with garlic. This makes the perfect addition to a Turkish breakfast, which traditionally features cheese and nuts, but is also an irresistible flavour in a meze selection, perfect with freshly baked bread.

200g white Feta-style cheese
75g pistachio nuts, shelled
25g walnuts, shelled
1 clove garlic, crushed
25ml virgin olive oil

Combine and chop the nuts in a food processor. Place the chopped nuts in a large mixing bowl. Grate the cheese into the bowl, add the crushed garlic and olive oil and mix with a wooden spoon or by hand until the ingredients are combined to a dough-like consistency. Store in the fridge but best enjoyed at room temperature. Use an ice cream scoop to present in balls.

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Recipe by Lokanta

Grilled meatballs are an ever-popular main course at Lokanta. Making the meatballs a few hours in advance allows the flavours to develop before cooking gently on the grill or barbecue.

400g minced lamb
50g grated onion
2 stalks of flat leaf parsley, chopped
1 egg
Approx 50g breadcrumbs
Salt & black pepper to taste

Mix the meatballs by hand as if kneading bread dough. Combine the lamb, onion, parsley, egg and seasoning, then add breadcrumbs until the mixture holds together well. Create short sausage shapes, place one in the palm of your hand and press into shape with the forefinger and middle finger of the opposite hand. Arrange the meatballs on a plate, cover with cling film and store in the fridge. For best results, cook on a cast iron grill, allowing the meat to cook two-thirds through before turning.

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by Now Then Sheffield

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