So here we are for the weeklong bayram holiday in our house in the ancient village of Assos. Daughter No 1 is here and friend Frances from Selçuk which is close to Efes/Ephesus. Frances arrived bearing a little pumpkin/balkabak – to my initial horror, I saw it was whole, unlike the ones in Istanbul which are all cut up and ready to go. I really thought I would have to take a saw to it but to my surprise, a sharp kitchen knife was enough to cut it in half without undue sweat and then into chunks. Then imagine my pleasure in going out into the garden wielding a pair of scissors in order to cut some sage leaves. We used olive oil from Frances’ own olive grove which lies in the hills above Selçuk. As for the parmesan, I had the foresight to bring some with me from Istanbul as the bakkal or local village shop, doesn’t run to exotic things like that!
50g/2oz parmesan, grated
§ Drizzle the cream over and scatter on the cheese. Return to the oven for 20 minutes until bubbling and golden. Serve on its own or with the Sunday roast.
I didn’t use the cream as I thought it would be just too rich. But I don’t doubt that it’s probably a yummy addition!
Only the front half has parmesan on it as two of our party wanted it plain!