Turkish Feast

Great for a light meal or picnic.

Whenever Hubby and I visit a Turkish restaurant we tend to fill up on the dips and pide bread and forget the mains. Now that pide and dips are available in the supermarkets we 'do Turkish' a lot at home.

You need:

• Pide bread
  If you cannot find pide, try sourdough or an Italian herb slab.
• Dips
  We like:
  
  • Hummus, a chickpea dip
  • Baba ghanoush, an eggplant dip
  • Cajik or Tzatziki, a yoghurt and cucumber dip

To serve:

1. Warm the bread in the oven at 200°C for about 10 minutes.
   
2. Serve the warm bread with the dips.
   

How do you eat this? Break off chunks of bread and then dip the chunks. There's no need for cutlery so there's less washing up!

Note

To make the meal more substantial, serve with one or more of the following:

• A salad such as tabouleh
  
• Dolma (meat or vegetables wrapped in vine leaves)
  
• Falafels (chickpea balls)
  

Finish with a selection of turkish delight or baklava.