A wet yeasted dough, high hydration (75%) of strong flour, yeast, salt, water and a touch of oil. Long first rise. Two portions; each stretches to a 40-50 cm long oval on an oiled work surface. A flour-water paste (roomal) brushes over the top, this gives the signature glossy crust. Deep parallel ridges press down with fingertips. Sesame and nigella seeds scatter. Baked at maximum heat 5-7 minutes on a screaming-hot stone.
Aubergines roast or pan-fry until soft and silky. The flesh mashes with caramelised onion and garlic into a soft paste. Kashk thins with a splash of water and folds through. The dish plates in a wide bowl, scored with the back of a spoon. Topped with crispy fried shallots, dried mint sizzled in oil, swirls of kashk, and chopped toasted walnut.*
Herbs are chopped finely, really finely, to a green confetti. Eggs are whisked with flour, baking powder, turmeric, salt and pepper. Walnut pieces and barberries are folded through. The mixture is poured into a buttered round baking dish or wide pan; baked at 180°C 35-40 minutes until set and deep green-gold on top. Cut into wedges or squares.
Cucumber dices fine and salts briefly to lose water. Folds into thick Greek yogurt with chopped walnuts, raisins, dried mint, salt, pepper. Garnish with more walnuts, dried mint, dried rose petals (if available), a drizzle of olive oil. Eaten cold.
Aubergines are charred over an open gas flame (or under a very hot grill) until the skin is black and the flesh collapses inside. The smoky flesh is scooped out and chopped coarse. A pan with oil, generous garlic, turmeric and a quick tomato sauce. The aubergine joins; cooks for 10 minutes. A whisked egg is poured in and scrambled into the mix. Served warm in a wide dish.
A wholemeal-heavy dough (70% wholemeal, 30% white) with a long ferment, 3-4 hours room temp or overnight in the fridge. Stretches into a 40-50 cm long oval, ~5 mm thick. Pressed onto a hot baking tray scattered with small smooth pebbles (or stones from the garden, well-washed). Baked at maximum heat 6-8 minutes, the dough conforms to the pebbles, giving the dimpled bottom that defines sangak.