anytime: February 2012 Archives

Turkey is the world’s leading apricot producer, and the town synonymous with their production is Malatya, in eastern central Anatolia.  The orchards around Malatya provide some 95% of all of Turkey’s dried apricots.  I try to buy the dark brown dried apricots as the bright orange ones have been treated with sulphur. 

If you can get mulberry or grape molasses - called ‘pekmez’ in Turkish - add some to the syrup to make this dessert extra delicious.  In Turkey these apricots would be served with buffalo milk clotted cream, called ‘kaymak’ in Turkish.  You can use regular cow’s milk clotted cream, crème fraîche, whipped cream or mascarpone.  This recipe is adapted from Ghillie Başan, a cookbook writer.  

This is a Syrian recipe, adapted from my friend Laura who adapted it from her friend Matthew, who adapted it from a cookbook by Barry Vera.  Such is the evolution of recipes.  Feel free to adapt it further.  You might prefer different spices, or more tahini.  Tahini does not last forever - it goes rancid and stale - so don’t be tempted to use that half-eaten jar that’s been in the cupboard for six months…  Serve this dish as a dip with warm flatbreads. 

Panna cotta is really easy - you just need to remember to make it in advance so it has time to set in the fridge.  You could use any combination of milk and cream, even crème fraîche or yoghurt. Panna cotta is lovely served with fresh, poached or candied fruits and something crunchy like a small, crisp cookie.