The Antalya Recipe

Warm and prepare pitta

Preheat oven to 200°C (400°F). Brush both sides of each pitta lightly with 1 tbs olive oil and sprinkle a little sea salt. Place pittas directly on the oven rack or on a baking tray for 4–6 minutes until puffed and warm. Keep covered with a clean towel to remain soft.

Arrange dips

Spoon hummus, mutabbal and tzatziki into shallow serving bowls. Drizzle each with remaining olive oil (about 3 tbs divided), sprinkle toasted pine nuts over hummus, a pinch of sumac and chopped parsley over mutabbal, and a drizzle of olive oil plus a small mint leaf on tzatziki. Place on the table with warm pitta cut into wedges.

Assemble dolmades on a platter. Arrange marinated feta in a small bowl or on a plate; drizzle a little olive oil and scatter toasted sesame seeds and extra parsley if desired.

Drain roasted red peppers and slice into strips; place beside dolmades. Place cured olives into a small bowl.

Prepare tomato & cucumber salad: combine chopped tomatoes, cucumber, red onion and mint in a bowl. Toss with the lemon-olive oil dressing (4 tbsp), season with a pinch of salt and black pepper. Transfer to the table bowl and garnish with a lemon wedge.

Grill halloumi slices in a non-stick pan over medium-high heat with a little oil for 2–3 minutes per side until golden. Transfer to a plate and squeeze a little lemon juice over them just before serving.

Arrange all mezze components on a large board or multiple small plates so diners can help themselves: pitta & dips, dolmades, marinated feta, roasted peppers, olives, halloumi and salad.

Make the marinade: in a bowl whisk together yogurt (3/4 cup), 2 tbsp olive oil, lemon juice, minced garlic, ground cumin, paprika, salt and black pepper until smooth.

Add chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight for best flavor.

When ready to cook, preheat grill or chargrill pan to medium-high. Thread marinated chicken onto skewers, leaving small gaps between pieces so heat circulates.

Oil the grill grates or pan lightly. Grill skewers 8–10 minutes, turning every 2–3 minutes, until chicken is charred at edges and cooked through (internal temperature 74°C / 165°F). Rest skewers 5 minutes before serving with lemon wedges.

Preheat oven to 180°C (350°F). Lightly brush a 20x20 cm (8x8 in) baking pan with melted butter.

Combine chopped nuts, 1/2 cup granulated sugar and ground cinnamon in a bowl and set aside.

Lay one sheet of phyllo in the prepared pan and brush lightly with melted butter. Repeat layering 6 sheets, brushing each with butter. Spread half the nut mixture evenly over the phyllo.

Layer 6 more phyllo sheets over the nuts, brushing each with butter, then spread the remaining nuts. Top with the remaining phyllo sheets, brushing each layer with butter. Make sure top layer is well buttered.

Using a sharp knife, cut the assembled baklava into 12 diamond or square pieces before baking. Bake in preheated oven for 35–40 minutes until golden and crisp.

While baklava bakes, make the syrup: combine 1/2 cup water, 1/4 cup sugar and 1/2 cup honey in a small saucepan. Bring to a gentle simmer for 5–7 minutes until slightly thickened. Stir in 1 tsp lemon juice and 1/2 tsp orange blossom or rose water if using. Remove from heat and let cool slightly.

When baklava is out of the oven, pour the warm syrup evenly over the hot baklava so it soaks in. Let cool completely (at least 2 hours) so syrup is absorbed and pieces set. Serve at room temperature.