Şekerpare

Soft semolina and almond cookies baked then bathed in lemon sugar syrup with a whole almond on each.

Ingredients

• 500g fresh mussels
• 300g pide bread
• 2 tbsp finely chopped red onion
• 1 tsp dried mint
• 1/4 cup olive oil
• 2 baby potatoes, chopped
• a handful of fresh mint, chopped
• a drizzle of lemon wedges

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with unsalted butter.

2. 2

   In a large bowl, whisk together the yufka pastry and Aleppo pepper until evenly combined.

3. 3

   In a separate bowl, blend the crumbled feta with the chicken stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 25 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with parsley or a dusting of butter-fried pita.

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