2 large aubergines, peeled and cut into 2.5cm/1in thick slices
2 tsp pul biber chilli flakes
1 tsp chilli flakes
1 tsp ground coriander
pickled cucumbers, sliced
dill sprigs
2 garlic cloves, crushed
2 garlic cloves, minced
½ lemon, juice only
1 small packet (about 30g/1oz) fresh flatleaf parsley, finely chopped
480–500g jar roasted red peppers in brine
handful pomegranate seeds
mixed salad leaves
1 spring onion, thinly sliced diagonally from root to tip
4 spring onions, thinly sliced from root to tip
spring onions, thinly sliced
2 tbsp pomegranate molasses
½ tsp bicarbonate of soda
sea salt flakes and freshly ground black pepper
1 tsp cumin seeds
100²µ/3½´Ç³ú hazelnuts, roasted and chopped
3 tbsp runny honey or maple syrup
3–4 tbsp olive oil
3 tbsp olive oil, plus extra for drizzling
1 heaped tbsp dried wild oregano
generous handful salted peanuts, toasted and roughly chopped
50²µ/1¾´Ç³ú pine nuts
sea salt flakes
½ slice white bread, torn into small chunks
Greek-style yoghurt
500g/1lb 2oz lamb mince (20% fat)
2 mini baguettes
toasted mini pitta breads