Wednesday, 22 June 2011

How to make Halep.

This is my own version of a popular dish from the Agakan Turkish Restaurant in Perth Road, Dundee. They use donner meat, but here I'm using pork fillet, marinated in olive oil, lemon juice, garlic, salt, pepper and steak seasoning powder. I give it a good stir to coat the meat and leave it for a while to soak in.

Meanwhile, I'm gently frying some sliced onion, green chilli and garlic in a mixture of olive oil and unsalted butter.

In another pan I fry some chopped chilli in olive oil.

Careful not to burn the onions.

The chilli's are cooked and the flavour infused into the oil so now I add some tomato puree, salt, sugar, water and garlic to taste. Make sure that you have at least 3/4 of a pint because the bread soaks up lots of liquid.

The onions are slightly caramelised now so I add some chopped toasted pitta bread in a layer on top of them.

The chilli/tomato sauce is now ready so a handful of chopped coriander/cillantro is added and the sauce poured over the onion and pitta bread mix.

Let it simmer for a wee while to soak up the chilli sauce.

Meanwhile, I've been gently frying the marinated pork fillet. Let me say at this stage that this dish works equally well with chicken, beef, lamb, kofta's even nice butchers sausages

Quite a bit of liquid comes out of the pork and marinade so be patient and allow it to gently dry out. Do'nt let it burn.

All of the liquid has now been absorbed and the meat is covered in a sort of paste made from the marinade.

The meat is now ready to be placed on the onion and pitta bread, and placed under the grill for a few minutes to caramelise.

This dish works very well with humous, rice, salad and toasted pitta bread.

I did this just for you, Susan Burnett...