Roasted aubergine, feta yoghurt, Aleppo chilli and pistachio

There are lots more sheep and goats than there are cows in Palestine as cows are not traditionally reared. Much of the yoghurt and cheese, therefore, is made from sheep’s or goat’s milk. It’s tangy – sour, even – in a way that works particularly well against the rich ‘meatiness’ of roasted aubergine. The further the yoghurt or cheese is taken – whether that’s being hung in the case of labneh or fermented in the case of kishek – the more intense the tangine