ARMENIAN PLATTER
Serves four
- 800 g EMH turkey leg meat in Armenian marinade
wild garlic pickled cucumbers:
- 1 kg small cucumbers
- 1 l water
- 1.5 tbsp sea salt
- 4 tsp sugar
- 1 tsp mustard seeds
- 1 tsp chilli flakes
- 1 tsp whole black peppercorns
- plenty of wild garlic
adjika yoghurt:
- Greek yoghurt
- adjika
- salt
- lemon juice
- to serve: cheese crisps, cucumber, pickled onion, coriander, flatbread and yoghurt
To prepare the pickles, measure the water into a pot, add salt and sugar, heat until dissolved. Add mustard seeds, chilli flakes and peppercorns. Cool the brine. Layer the cucumbers alternately with wild garlic in a jar, pour over the brine. Let stand for at least 24 hours. Mix the yoghurt with adjika, season with salt and lemon juice. Serve alongside grilled turkey and accompaniments.
