500 g cut of meat
1 kg fresh green almond
1 cup chickpeas (wet)
2 cups strained yoghurt
2 tablespoons ghee (clarified butter) or butter
1 egg
1 tablespoon haspir
Salt, black pepper


Divide the green almonds into two and remove the white parts in the middle. Boil them in water for 10 min. Rest the boiled green almonds in cold water for 2-3 times and then change the water. Put the meat in a saucepan. Scoop out foamy scum rising to the top and add chickpeas and salt and cook it. When the meat is cooked, add the green almonds to the meat and cook them for 15 minutes. Heat the yoghurt with egg on light fire. Take some pot likker, the juice left in a pot after cooking and mix it. Pour the heated yoghurt on the dish and let it mix and bring to boil once. Serve with melted butter, haspir and black pepper.

NOTE: Serve with bulgur.

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