From Yotam Ottolenghi: Whenever I walk into a bookshop I find myself in the cookery section within seconds; it's an urge I can't control. On a recent visit to a secondhand bookshop in Hay-on-Wye, the capital of bookshops, I came across a real treasure, Classic Turkish Cookery by Ghillie Başan, published in 1995. This book offers a fantastic introduction to one of the world's most accomplished cuisines and it is packed full of recipes you just know you must try. It is there that I came across this unusual savory cake originating from the Turkish part of Cyprus. It makes a substantial snack or a light starter. Serve with Burnt Eggplant with Tahini.