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Hummus, Cacik Cucumber Yogurt Dip and and Patlican Ezmesi Smoked Aubergine Dip

Get a taste for Turkey with these summery snacks from Eat Istanbul, a new book from Andy Harris and David Loftus

by Psychologies

Hummus

Serves 4

Ingredients:

250g dried chickpeas

3 garlic cloves, peeled

4 tbsp extra virgin olive oil

½ tsp ground cumin

6 tbsp tahini

2 tbsp thick yoghurt

juice of 1 lemon

sea salt

To serve

A little sumac and bread

Method:

  1. Soak the chickpeas in a bowl of cold water overnight. The next day, drain the chickpeas and transfer them to a large saucepan. Cover with plenty of cold water and bring to the boil over medium heat, then reduce the heat to low and simmer for about 1½–2 hours or until tender.
  2. Drain the chickpeas in a colander, reserving about 150ml of the cooking liquid to add to the hummus later. Run the chickpeas under cold water as you remove their skins and transfer them to a food processor.
  3. Use a pestle and mortar to pound the garlic cloves and ½ tablespoon sea salt to a paste. Add it to the food processor with the olive oil, cumin, tahini, yoghurt and the reserved cooking liquid and blend to a smoothish paste. Season generously with sea salt, add the lemon juice and blend again.
  4. Transfer to a bowl. To serve, sprinkle with some sumac and accompany with bread.

 

Cacik cucumber yogurt dip

Serves 6

Ingredients:

1 cucumber

3 garlic cloves, peeled

500g thick yogurt

4 tbsp extra virgin olive oil

1 tsp dried mint, plus extra to serve

1 tbsp fresh mint leaves, finely

chopped, plus extra to serve

sea salt and freshly ground

black pepper

To serve

chopped cucumber

Method:

  1. Grate, dice or shave the cucumber into ribbons and place in a colander. Sprinkle with salt and weigh down with a plate. Leave it to drain for at least 30 minutes. After that, put the cucumber in some muslin or a clean tea towel and squeeze out any excess juice.
  2. Use a pestle and mortar to pound the garlic cloves and a little sea salt to a paste. Transfer to a large bowl with the cucumber, yoghurt, olive oil, dried and fresh mint and combine well. Season generously with sea salt and freshly ground black pepper.
  3. Refrigerate until ready to use, then transfer to a serving bowl, sprinkle with a little more dried mint and garnish with some chopped cucumber and fresh mint.

 

Patlican Ezmesi Smoked aubergine dip

Serves 6

Ingredients:

2 large aubergines

juice of 1 lemon

4 tbsp extra virgin olive oil,

plus extra for drizzling

4 tbsp thick yoghurt

3 garlic cloves, peeled

2 tbsp fresh flat-leaf parsley

leaves, finely chopped

sea salt and freshly ground

black pepper

Method:

  1. Prick the aubergines all over with a skewer. Using tongs, carefully hold them over a gas flame or charcoal grill, turning occasionally, until they feel tender and the skin has blackened – about 20 minutes. Leave them to cool.
  2. Place the aubergines on a chopping board and scoop out the flesh into a bowl, discarding the skin and stems. Add the lemon juice and set it aside for 15 minutes.
  3. Now transfer the aubergine to a sieve and allow it to drain, using a spoon to squeeze out any excess liquid. Transfer this pulp to another bowl, add the olive oil and yoghurt and season generously with sea salt and freshly ground black pepper.
  4. Use a pestle and mortar to pound the garlic cloves and a little sea salt to a paste. Add it to the aubergine mixture with the parsley and stir well. Just before serving, drizzle with a little olive oil.

Eat Istanbul: A Journey To The Heart Of Turkish Cuisine by Andy Harris is published by Quadrille, and costs £20

Photography: David Loftus

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