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

  • medium
  • 4
  • 45 minutes
Not yet rated

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.

First published in 2019




Kaygana batter

  • 2 tbsp of plain flour
  • 6 large eggs
  • 2 tbsp of whole milk

Preserved lemon hollandaise

Çemen crumb

To assemble


  • Blini pans


Preheat your oven to 170ºC fan, or 190ªC conventional
To make the çemen crumbs, melt the butter with the çemen. Whisk well and incorporate with the breadcrumbs ensuring an even coating of butter and çemen – they should all turn orange in colour
Lay the crumbs onto a baking tray lined with baking parchment. Bake in the oven for approximately 15 minutes, stirring halfway through. Allow to cool
To make the batter, place the flour into a mixing bowl. In a separate bowl, whisk the eggs and milk together. Add the egg mix to the flour a little at a time whilst whisking to form a smooth batter. Alternatively, you could use a hand blender
  • 2 tbsp of plain flour
  • 6 large eggs
  • 2 tbsp of whole milk
To make the hollandaise, cut the preserved lemon into 4 quarters. Remove the flesh and squeeze out the juice into a heatproof bowl. Dice the skins as finely as you can and place to one side
Melt the butter in a pan and set aside
Add the egg and egg yolks to the preserved lemon juice, and place the bowl over a pan of simmering water. Whisk constantly until your whisk leaves a lasting trail in the mix. Take off the heat immediately and keep whisking until the eggs cool slightly
Sit the bowl onto a folded cloth on your kitchen surface so you can whisk with one hand continuously. Slowly pour in the melted butter with the other hand. Once all the butter is in, add the lemon juice and diced preserved lemon. Add a little fine salt to taste
In a small blini pan about 10cm in diameter, heat up 1/2 a tablespoon of sunflower oil on a medium heat. Scatter a quarter of the brown shrimps around the bottom of the pan, then pour a quarter of the Kaygana batter around the pan over the top of the shrimps. Mix the two together and season with salt and pepper. Cook as if you were cooking a pancake – wait for the batter to set and turn golden underneath, then flip and cook for another 20 seconds, until both sides are golden
Remove the Kaygana onto a tray and repeat the process 3 more times, then warm them all in the oven for 2-3 minutes
Place one Kaygana in the centre of each plate, drizzle over some of the hollandaise. Cook off the remaining 50g of brown shrimp in a pan, and scatter on top of the Kaygana along with some chives, çemen crumbs and grated cheese
  • 100g of sheep's-milk cheese, like pecorino, finely grated
  • 1/4 bunch of spring onions, tops thinly sliced
First published in 2019

At Oklava, Selin Kiazim expertly navigates Turkey's diverse culinary landscape, drawing on her own Turkish Cypriot heritage to create delicious dishes that are bursting with flavour.

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