Brown shrimp Kaygana, preserved lemon hollandaise, çemen crumbs, spring onion and sheep's cheese

Kaygana is an old Ottoman dish that sits somewhere between an omelette and a pancake, but Selin Kiazim's version takes a more European tack. She serves her Kaygana with a preserved lemon hollandaise, brown shrimp, sheep's cheese and çemen – a Turkish paste made from ground fenugreek, red peppers and garlic, available in any Turkish supermarket or online. If you don't have a blini pan to make the Kaygana, you could use a small frying pan, or make a larger pancake then divide it into pieces.



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