Turkish Jackfruit with Chilli Relish
"The lover is outcast and idle,"
they used to tell me.
It's true.
It happened to me.
I tried to make sense of the Four Books,
until love arrived,
and it all became a single syllable.
The lover is outcast and idle Yunus Emre
Serves 4
Stew
6 tbsp olive oil
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp ground cumin
1 tsp [kebab spice mix](/2020/kebab-spice-mix/)
2 garlic cloves, grated
3 medium carrots
4 garlic cloves
1 celery stick
1 tablespoon olive oil
2 veg stock cubes
100g lentils
1 can Jackfruit
700 ml water
3 tbsp tomato puree
Relish
sea salt flakes
1 green chilli, halved, seeds removed, roughly chopped
1 red chilli, halved, seeds removed, roughly chopped
15g/½oz fresh coriander, roughly chopped
8 sprigs of mint, leaves only
6 tbsp extra virgin olive oil
good squeeze of lemon juice
Stew
- Chop the carrots, celery and garlic in a blender
- Fry the carrots, garlic and celery in the oil for 10 minutes
- Add the spices, lentils, jackfruit, stock, puree and water
- Cook for a further 20 minutes Relsih
- Blend the chilli, corriander, mint and oil to a rough chop in a blender
- Add lemon juice and salt mix taste and repeat Serve
- With rice and/or flatbread
jackfruit
lentils
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