BRINJALS TO BAKLAVA
PISTACHIO PANCAKES WITH CLOTTED CREAM (KATMER)
Serves 4 EASY GREAT VALUE Preparation: 15 minutes Cooking: 20 minutes
chilled phyllo pastry 2 sheets, about 40 x 27 cm each
ghee 2 T (to make your own, see cook’s note)
thick cream or kaymak 2 T
ground pistachios 2 heaped T
sugar 1 T
“Turkish people have a passion for eating well. While enjoying breakfast, they're planning dinner”
Take the phyllo sheets out of the fridge and leave to warm to room temperature for 1 hour. Spread one sheet out on a large work surface, then overlap with the other sheet to create a 40 x 40 cm square of phyllo. Paint a little ghee where the sheets overlap and join them together. Leaving a margin of about 10 cm around the edges, dot nine blobs of cream onto the phyllo to make a square about 20 cm wide. Sprinkle the pistachios and sugar over the cream, and then fold the four edges of pastry over to make a square parcel about 20 cm wide. Pour 1 T ghee into a pan and swirl to coat. Cut the into eight squares and serve two per person as part of a breakfast. To make your own ghee, melt butter over very low heat and, when it starts to sizzle, pour it into a bowl and place in the fridge. The next day, scrape the layer of fat off the top. The liquid at the bottom is ghee.
