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Shredded lamb and aubergine rolls with whipped feta and cucumber dip
Makes 10-12 Starters and mains
Ingredients
- 6tbsp extra virgin olive oil
- 2 lamb shanks (from the hind legs) weighing approx. 850g
- juice 2 lemons
- 400ml white wine
- 1 whole garlic bulb
- 2tbsp chopped fresh rosemary
- 2 bay leaves
- 5-6 fresh thyme sprigs
- 2tsp dried oregano
- 1 large or 2 small aubergines
- 2tbsp pomegranate molasses
- 1-2tsp ground sumac
- 20-24 basil leaves
- 1 pack shop-bought filo pastry
- 75g butter, melted
For the feta and cucumber dip
- 200g full-fat natural yoghurt
- 200g full-fat feta
- 1 garlic clove, finely chopped
- ¼ cucumber, seeds removed, cut into small dice
- small bunch mint, roughly torn
- 1tbsp extra virgin olive oil
- pinch sumac
- 3tbsp pistachios, chopped, to serve
- 3tbsp pomegranate seeds, to serve
Method
Preheat the oven to 190C/170C F/Gas 5. Heat half the oil in a frying pan, add the lamb and fry until golden all over. Transfer to an ovenproof dish with a lid and pour over the lemon juice and wine. Break the garlic into cloves and add, unpeeled, to the dish. Scatter over the herbs and season well with salt and black pepper. Cover with the lid and cook for around 3 hours, basting occasionally, until the meat is cooked and falling off the bone. Remove from the oven and leave to cool slightly. Shred the meat, then spoon over some cooking juices to keep it moist.
Remove the top of the aubergine(s) and cut the flesh into very thin slices lengthways (10-12 slices in total). Brush with the remaining oil, then cook in batches in the frying pan over a medium heat until soft and golden. Brush pomegranate molasses over each slice, sprinkle over some sumac, then lay 2 basil leaves on top followed by a spoonful of lamb. Roll up, repeating with all the aubergine slices.
Turn the oven up to 215C/ 195C F/Gas 7. Keeping the filo in its roll, carefully cut very thin strips, about 1.5mm wide, to emulate kataifi pastry. (If you prefer, cut wider strips, but the rolls will be less crispy). Unfurl the slices and lay on a clean, dry work surface, with a short side facing you. Dab carefully with a little butter. Place an aubergine roll at the front edge and roll up, sprinkling any broken bits on top. Carefully brush the top with a little more butter and place on a baking tray. Repeat with the remaining aubergine rolls. Bake for around 15-20 minutes, until golden brown, then remove from the oven and keep warm.
For the dip, whisk the yoghurt, feta and garlic together in a bowl. Stir in the cucumber and mint and season with sea salt flakes and coarsely ground black pepper. Transfer to a serving bowl, drizzle over the oil, sprinkle over the sumac, pistachios and pomegranate seeds and serve with the rolls.
This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.
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