Keşkek with aleppo pepper butter and gözleme with caçik | olivemagazine

Ingredients

• 1 tsp dried active yeast
• 1 tsp caster sugar
• leek or spring onions thinly sliced
• 90g butter
• 100g halloumi or feta coarsely grated or crumbled
• 3 tsp dried mint
• 2 tsp sumac
• 250g plain flour or strong white bread flour plus extra for dusting
• 250g full-fat natural yogurt
• 2 tbsp white or black sesame seeds
• Turkish pepper paste or mild harissa
• 1 cucumber
• 600g lamb neck fillet cut into bite sized pieces
• olive oil
• 1 cinnamon stick
• 2 onions finely chopped
• ½ tsp ground cumin
• 1½ tsp chilli flakes
• 120g bulgar wheat
• ½ lemon juiced plus wedges to serve
• 400g tin chickpeas drained and rinsed
• 1 tsp cumin seeds
• a small handful walnuts roughly chopped
• 4 tomatoes finely chopped
• a bunch mint or parsley leaves picked and finely chopped