Pera Palas pie

Name: Pera Palas pie
Yield: Serves 6
Cuisine: Turkish
Ingredients: lemon juice or white wine vinegar for sprinkling; 3 tablespoons olive oil; 250 g curd or other soft; 2 teaspoons paprika; 500 g lean minced lamb; 30 g pine kernels; sea salt, black pepper; white cheese; 50 g plain flour; 600 ml whole milk; 1 large aubergine, about 350 g; good handful of dill; 2 large cloves garlic

Preparation info

Serves
6

Difficulty
Medium

Appears in

Orchards in the Oasis

By Josceline Dimbleby

Published 2010

About

This recipe, a sort of Turkish shepherd’s pie, is drawn from memory of the first meal I had in Turkey, in the empty dining room of the historic hotel. Once made, it can be kept and reheated at any time over the next few days.

Ingredients

1 large aubergine, about 350 g
lemon juice or white wine vinegar for sprinkling
3

Asia
Turkey
Main course
Mediterranean

Method

Cut the aubergine across into roughly 1 cm thick slices and smear all over with lemon juice or vinegar. Sprinkle with salt and leave to drain in a colander in the sink for half an hour.

Rinse the aubergine slices under cold running water to remove the salt, pat well dry with kitchen paper a