Ankara Style Chilli - Ankara Tiriti

Heat the oven to 180C.

Wash the potatoes well and cut them into 1cm cubes, there is no need to peel the potatoes unless you want to.

Place the potato cubes onto a lined baking tray and add the olive oil, mix the potatoes and oil together so that the oil evenly coats the cubes. Place the tray into the hot oven.

Mix together the spices with half of the water and leave for at least five minutes.

Peel and finely chop the onion.

Meanwhile, melt the butter in a frying pan and add the mince and onion. Fry over a medium heat for at least 5 minutes or until the onion is soft and the meat has released it's juices and is beginning to sizzle.

Add the tomato paste to the pan and stir in. Cook for another minute.

While the meat is cooking, crush the garlic and add to the soaked spices along with the flour and salt. Mix together with a small fork or a small whisk.

Add this mixture to the meat.

Heat the remaining water and add this to the pan.

Stir to mix everything together and let it simmer over a low to medium heat until thickened. The longer you leave the meat to simmer the tastier it will be, so if possible leave it on the lowest heat while preparing other things or waiting for the potatoes to cook.

Turn the potatoes from time to time. When they are crispy and slightly browned remove them from the oven and place onto a serving plate.

Check the seasoning of the mince and add more salt or a squeze of lemon juice. Leave this to last as the flavours need time to develop and cook and it may end up to be too salty if extra is added early on.

Spoon the meat over the potatoes, sprinkle with chopped parsley and serve hot.

This is a generous meal on its own but it can easily serve more if there are plenty of side dishes.

Traditionally this is served over toasted sourdough bread that has been cut into cubes.