We put a modern twist on the classic quick Turkish bobotie, making it perfect for dinner parties. To make this dish a main meal, bulk it up with flatbread.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the masala butter
3 tbsp olive oil
3 tbsp butter
2 tbsp hot masala powder
4–6 small curry leaves
For serving
2 eggs
1 cup double cream yoghurt
4 beef meatballs, cooked
100 g almond flakes, toasted
Curry leaf branches, to garnish

METHOD
For the masala butter
1. Heat oil and butter in a pan on low. Add masala and curry leaves, and let toast for 30 sec on medium to high heat. Remove leaves, pour the liquid into a small jug or bowl.
For serving
1. Meanwhile, bring water to a simmer and boil the eggs for 6 minutes. Remove from the heat and place in cold water. Peel off the shell and cut eggs in half.
2. Spread 3 spoonfuls of yoghurt on to each plate, top with a meatball, half an egg, and a drizzle of the warm masala butter. Garnish with almond flakes and a curry leaf branch.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Craving something a bit more wholesome? This yoghurt soup with crunchy lentils is a comfort food favourite in Turkey.