This delicious dish from Turkey is really simple. Called Guvech over there it refers to the pot it is cooked in. Normally a clay dish which is served at the table piping hot with meat, poultry or in this instance seafood. The prawns compliment the sweet tomato sauce and salty feta perfectly. I devoured mine with some crusty bread like a pitbull terrier, which should give you some indication just how tasty this was.
INGREDIENTS: serves 3-4
2 tablespoons olive oil
1 small onion (finely diced)
2 garlic cloves (thinly sliced)
1 teaspoon fresh ginger (grated)
1/2 teaspoon hot chilli flakes
1 tablespoon pomegranate molasses
400g can finely chopped tomatoes
1/4 cup fresh oregano (finely chopped)
1/4 cup fresh parsley (finely chopped)
salt & pepper
24 large raw king prawns (shelled & deveined)
90g feta cheese
Preheat oven to 240ºC
Heat a large frying pan with the oil over a moderate heat. When hot, add the onion, garlic and ginger and fry for 1 minute. Add the chilli, molasses and tomatoes and about 1/2 cup water and bring to a simmer. Let the sauce simmer for 10 minutes until some of the oil separates. Remove from the heat and stir in the oregano and parsley. Season with salt & pepper.
Spoon into a large earthenware casserole dish or 4 individual dishes and arrange the prawns in one layer on top. Crumble over the feta cheese and then season with more black pepper.
Bake in the oven for 10-12 minutes, until the prawns are fully cooked and the feta just beginning to brown.
Leave to rest for a couple of minutes before serving.
Serve directly from the bowl with lots of crusty bread to soak up the delicious sauce.