BEEF SARMA TEL PEYNIR AND BROCCOLI

Trim just the dark green tips off the broccoli - about 1cm into the florets will do. Reserve the stalks for another use.

Heat a large pot until almost smoking. You will need to have a lid ready as well as a metal bowl over ice.

Add a splash of oil and cook the broccoli tips for 30 seconds. Add the water and place the lid on immediately to allow it to steam for 3-4 minutes. Pour immediately into blender and blend on high speed until the purée is smooth. Season with salt to taste.

Pour purée into a metal bowl over ice and stir to cool the purée down quickly.

Peel and dice onions and garlic. Cook them in a pan with a splash of oil, until soft and translucent. Remove from heat and allow to cool.

Chop Tel Peynir into small cubes.

Mix all the ingredients together in a large metal bowl.

Bring a large pot to the boil with slightly salted water. Using a small paring knife, remove the core of the cabbages. Being careful not to rip them, peel off each layer of leaves. Blanch the leaves for 1 minute in small batches so the water stays boiling then refresh them in ice water.

Lay a 30x30cm square piece of cling film on top of your chopping board. Using the larger cabbage leaves, place in centre of the cling film and 40g of the filling mix on top. Bring the corners of the cling film up and twist the cling film until the cabbage leaf wraps the mix and twist the edges of the cling film together to shape it into a ball then tie a knot. Repeat this process until the mix is finished.

Peel and grate the horseradish. Place it into a bowl and add cream. Let this sit overnight in the refrigerator to infuse.

Place a J-cloth inside a chinois and pour the yogurt straight in. Don’t push the yogurt through, just let it hang there for 4 hours. The liquid that drips to the bottom is the whey and that’s what you’ll be using for the dish. You should be left with 400ml of whey. The remaining yogurt has now become labneh, set this aside for another use.

Strain off the horseradish from the cream and discard the solids. Mix 400ml of the cream infusion with 400ml of whey. Heat the mixture in a small pot with the salt until around 40-50c. It’s important that this never boils. Add the lecithin and blend it with a hand blender to create a foam.

Blend all the ingredients on high until 70c. Pass through a fine strainer and allow to cool.

Bring a pot of water to the boil. Add Sarma and boil for 5 minutes.

Heat up broccoli purée and in a separate pot heat up the horseradish cream to 50c.

Remove Sarma and place onto a tray. Use scissors to cut the cling film where it has been tied and carefully remove all the plastic film.