1/2 kg Lamb meat
1 kg Potatoes
2 c Filtered plain yogurt
1 Egg
3/4 c Chickpea
1 ts Blackpepper
Butter
Saffron
(Turkish dish, regional; Gaziantep)
Cook meat and chickpeas in a pressurre cooker with a little water.
(Water to cover the dry material. Chickpeas have to be soaked with
water overnight). Add unpeeled and cubiccally cutted potatoes to the
mixture and cook potatoes with meat.
In an another cup on a flame, with addition of a little water and egg,
stir yogurt until it boils. Pour boiling yogurt on meat and chick peas
cook a little more. Heat butter in a pan and spread on the stew with
saffron. Ready to serve.
Boiling yogurt: Boiling yogurt requires a special technique. Yogurt
should be filtered by hanging in a loose woven cotton textile bag for
overnight. Add one egg, a table spoon of butter and starch of wheat, a
little water and stir. Put the mixture on flame and stir unill
boils. This boiled yogurt can be used in all of the recepies with
cooked yogurt.
