Bulgur-Crusted Lamb and Walnut Pie

This week we experienced our first real cold snap of the season. We had really just been playing at autumn before, but this week the thermals came out and the heaters got turned on. There’s much to like about autumn in Turkey. I love to watch the leaves turn their myriad colours, swirling down in the seasonal Lodos winds, the inevitable blackouts and the wonderful excuse they bring to fill the house with candles.

The cooler weather makes me feel like baking again after neglecting the oven all summer. I must confess I’m not a natural baker of cakes or other such magical sweet treats. But I do enjoy making the occassional pie. This is one of my very favourites, harking from the Antakya region near the border with Syria. For those fortunate enough to have tried the magnificently more-ish icli kofte, this pie is a less-fussy version featuring the same rich marriage of lamb and walnut. And like any other pie, you can assemble it ahead of time and then refrigerate until you are ready to bake. Afiyet olsun!

Bulgur-Crusted Lamb and Walnut Pie

Sac Oruğu

For the crust:

500g tabouli bulgur (köftelik bulgur)

250g minced lamb meat (kuzu kıyma)

1 tbsp sweet pepper/capsicum paste (biber salçası), or substitute with tomato paste

2 tsp dried basil

½ tsp salt

1 cup warm water

Lrg sheet of baking paper

Extra warm water, as required

For the filling:

Splash olive oil

250g minced lamb meat (kuzu kıyma)

2 med onions, diced finely

500g walnuts (ceviz), chopped finely

15g pine nuts (cam fıstığı)

8 sprigs parsley, leaves and stems chopped finely

¼ tsp black pepper (karabiber)

¼ tsp cumin (kimyon)

¼ tsp chilli flakes (pul biber)

½ tsp salt

2 tbsp olive oil, extra

PRE HEAT THE OVEN TO 160C

1. Put all the ingredients for the crust into a large bowl. Stir, breaking up the pieces of mince with a fork or your fingers until everything is well combined.

2. Knead the mixture with your hands for 5 minutes. The mixture will become smooth like dough. Divide the mixture into two balls, cover with cling wrap and leave to one side.

3. Heat a very large frypan or wok and heat up your olive oil. Add the onions and fry gently until soft.

4. Add the mince and stir-fry until browned, breaking up the mince into very small pieces as you go.

5. Stir through the walnuts, pine nuts, parsley, spices and salt. Mix well, then remove from heat.

6. Grease a round pie dish or pizza tray. Grab one of the bulgur crust mix ball. Knead through a little warm water if it has gotten crumbly, until it is smooth and pliable again. Press it into the base of the tray into a circle shape until evenly distributed.

7. Spoon the onion/mince mixture over the top, and spread evenly over the bulgur crust, leaving a margin of 1cm of bulgur crust showing at the edges.

8. Grab your second ball of bulgur crust mix, kneading through a little extra water if necessary until smooth. Spread out your sheet of baking paper, grease it with oil, and place the bulgur crust ball on top. Squish it out into a circle slightly larger than the pie dish, pressing it into shape until smooth.

9. Place the baking paper with the top circle of crust over the filled pie dish, and gently pull the paper out to leave the crust on top. Press around the edges to enclose the pie filling, and press out any cracks until smooth.

10. Dab the extra olive oil over the surface of the top bulgur crust with a pastry brush, then put the pie in the oven.

11. Bake for 30 minutes, or until the crust is nicely browned and crisp.

Serves 6

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