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.
Cut the aubergine across into roughly
Rinse the aubergine slices under cold running water to remove the salt, pat well dry with kitchen paper and cut into small cubes. Heat
Add the remaining
To make the topping, tip the flour into a cold saucepan and stir in
Stir in the remaining milk, put the pan over the heat and bring to the boil, stirring all the time. Let it bubble, still stirring, for 2-3 minutes. Remove from the heat, add the curd cheese and stir or whisk until thoroughly blended into the sauce. Season to taste with salt and black pepper.
Now stir in the reserved fried aubergines and pine kernels and pour the topping over the lamb in the dish. Scatter the reserved pine kernels on top.
© 2010 Josceline Dimbleby. All rights reserved.