Originally published on March 15, 2013; canada.com
juice of 1 fresh pomegranate
1 tbsp runny honey
2 garlic cloves, crushed
2lb/1 kg chicken wings
for the Ottoman spice:
1 tbsp ground oregano
1 tbsp ground mint
½ tsp ground black pepper
¼ tbsp ground cinnamon
1 tbsp ground cumin
¼ tbsp ground ginger
¼ tbsp ground fennel
¼ tbsp ground allspice
½ tbsp ground sumac
seeds of 1 pomegranate
2. Meanwhile, mix all the spices together.
3. Preheat the oven to 400°F (350°F fan)/200°C (180°C fan).
4. Arrange the marinated chicken wings on a large baking tray and sprinkle liberally with the Ottoman spice blend, putting aside a little for later. Roast for 30–40 minutes, until golden. Sprinkle on the remaining spice and pomegranate seeds just before serving.
5. Serve with Caramelized Onion Salad with Sumac and Pomegranate Dressing.
for 8 to share
1 large onion, sliced
3 garlic cloves, crushed
1 rabbit, jointed into small pieces
1 tsp ground cumin
1 tsp ground paprika
½ tsp ground allspice
¼ tsp ground cardamom
1 tsp za’atar, plus extra for garnish
scant ½ cup/100 ml dry white wine
¾ cup/200 ml chicken stock
small bunch of fresh oregano, finely chopped
3 tbsp melted butter
3 tbsp olive oil (extra)
3 large circular sheets of yufka or filo pastry
1–2 tbsp melted clarified butter or ghee
2. Heat the olive oil in a large ovenproof casserole dish. Add the onion, garlic, and rabbit pieces and cook for about 5 minutes, until the meat is browned on all sides. Stir in the cumin, paprika, allspice, cardamom, za’atar, white wine, and chicken stock. Simmer for 5 minutes, then cover and cook in the oven for 45 minutes.
3. Remove the rabbit from the casserole dish and allow to cool completely before shredding the meat and discarding the skin and bones. Meanwhile, return the casserole dish with its cooking juices to the heat, bring to a boil, and reduce until a third of the liquid has evaporated. Stir in the shredded meat and fresh oregano. Remove from the heat.
4. Combine the melted butter and olive oil in a small bowl. Stack 3 circular sheets of yufka pastry and cut in half. Lay the halves on top of each other and cut into 4 equal wedges, so that you end up with 24 in total. Now cut off the rounded edges at the top of each wedge so that you have 24 triangles.
5. Brush some oil and butter onto one of the pastry triangles, spoon on some of the rabbit mixture and top with another pastry triangle. Seal down the edges, brush with some more oil and butter, then sprinkle with the extra za’atar (see overleaf). Repeat until you have 12 filled pastries.
6. To cook, brush a frying pan with the clarified butter and when medium hot, sauté the gözleme for about 1 minute on each side, until golden and crispy.
7 oz/200g pistachios, ground
½ tsp ground cardamom
11 tbsp (150 g) unsalted butter, cubed
1½ cups (225 g) self-rising flour
1 cup (183 g) superfine sugar
½ cup (125 ml) thick yogurt or suzme (strained yogurt)
for the frosting:
3½ oz (100 g) white chocolate, chopped
7 oz (200 g) cream cheese
½ tsp rose water
1 tbsp confectioner’s sugar
¼ tsp ground cardamom
1–2 small edible roses, petals only
2. Using a food processor, blend the ground pistachios, cardamom, butter, flour, and sugar until you have something resembling breadcrumbs. Tip into a mixing bowl and combine with the eggs and yogurt or suzme. Pour the mixture into the prepared cake pan and bake in the oven for 1 hour. Cover the cake with foil halfway through cooking. Allow to cool on a rack.
3. To make the frosting: Melt the chocolate in a bowl over a saucepan of simmering water and allow to cool. In a separate bowl, combine the cream cheese with the rose water, then add the cooled chocolate. Sift in the confectioner’s sugar and sprinkle in the ground cardamom. Mix well until you have a smooth cream.
4. Serve cake accompanied by the chocolate and cardamom cream. Sprinkle with edible roses and dust with confectioner’s sugar. Serve.
for 8–10 to share