Kaymak with Honey

Thick clotted cream from water buffalo milk drizzled with amber raw honey and eaten with warm simit.

Ingredients

• 700g fresh mussels
• 1 cup bulgur wheat
• 2 tsp minced garlic
• 2 tsp ground cumin
• 1/4 cup olive oil
• 200g ripe tomatoes
• a handful of fresh mint, chopped
• pomegranate molasses, for serving
• 400ml beef stock
• 1 1/2 tsp dried mint
• 1 cup eggplant, sliced
• a generous spoonful of crumbled feta

Instructions

1. 1

   Gather and prep the bulgur wheat and chicken thighs, measuring everything out so it is ready to go.

2. 2

   Heat olive oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and ripe tomatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the chicken thighs, season with ground sumac, and cook until just done, about 0 mins.

5. 5

   Warm the bulgur wheat alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the bulgur wheat and spoon the cooked mixture over the top.

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