Sigara Boregi

These cheese pastries are very common on Turkish mezze plates, and although not exactly friendly on the arteries, in small doses they are delcious, smile-inducing and just a little bit exotic. It can't hurt every now and again...

Cheese Pastries
Makes 30

Ingredients:
8-10 sheets yufka pastry - or filo pastry would work just as well
4 eggs
450g Turkish cheese such as beyaz peynir - or feta
large bunch of fresh mint, parsley and dill, chopped
sunflower oil for frying

Method:
1. Mash the cheese, eggs and herbs into a paste in a large bowl.
2. Lay the pastry on a flat floured surface and cut into long strips, 8cm wide by 20cm long.
3. Take a strip at a time and place a teaspoon of the cheese mix onto the end nearest you. Fold the corners over the mixture to seal it, then roll away from you to create tight, cigar-like rolls. Seal the pastry shut with a dab of water.
4. Heat the oil in a shallow pan - enough for deep-frying. Fry the boregi in batches for approx 3 mins until they are golden brown and crisp. Drain on kitchen paper and serve warm.

50 ways with an aubergine?

This was the first dish we made at the Istanbul cookery class, and I reckon it was the biggest hit. Apparently the Turkish have about 50 ways of cooking aubergine, and if you've ever eaten at a Turkish restaurant - at home or in Turkey - you can see that this is likely!

Aubergines with Onion & Tomato
Serves 2 as a side dish

Ingredients:
2 aubergines
1 green pepper, chopped
1 large onion (or 3 shallots), finely sliced
3 large tomatoes, skinned, deseeded and chopped
Squeeze of tomato puree
6 cloves garlic, finelly chopped
bunch parsley, dill and basil, finely chopped
1 tsp salt
150ml olive/sunflower oil
60ml water
Slices of green pepper and tomato

Method:
1. Remove bottom inch of each aubergine, but leave stalk intact. Peel skin in strips, leaving some on to allow aubergine to retain shape.
2. Gently fry onion, garlic and peppers until cooked and soft. Add the tomatoes and puree and stir well.
3. In deepish (one inch) hot oil fry the aubergines gently until brown all over (about 5-8 mins). Drain on kitchen paper.
4. Add water and salt to the tomato mix to make a soup-like consistency. Simmer until this has cooked down.
5. Arrange aubergines in a tray or oven dish and pack the veg and tomato mixture all around. Arrange slices of pepper and tomato over the whole tray.
6. Cook in the oven (180C) for about 15-20 minutes and serve with a squeeze of lemon juice and some warm, fresh pide bread.

Istanbul - Foodie Paradise