Tahini Pekmez

Swirled sesame paste and grape molasses on a plate, dipped into with torn bread for a classic Anatolian breakfast.

Ingredients

• 1 kg lamb shoulder
• 400g yufka pastry
• a handful of finely chopped red onion
• a pinch of cracked black pepper
• 3 tbsp olive oil
• 2 ripe tomatoes, chopped
• a handful of fresh dill, chopped
• plain yogurt, to taste
• 400ml chicken stock
• 1 tsp ground sumac
• 200g red onions
• crumbled feta, for serving

Instructions

1. 1

   Gather and prep the rice pilaf and lamb shoulder, measuring everything out so it is ready to go.

2. 2

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

3. 3

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

4. 4

   Stir in the lamb shoulder, season with cracked black pepper, and cook until just done, about 0 mins.

5. 5

   Warm the rice pilaf alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice pilaf and spoon the cooked mixture over the top.

7. 7

   Drizzle with pomegranate molasses and finish with a sprinkle of mint.

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