Lamb Chop & Quince Stew (Ayvali Taraklik Tavasi)

Savory and a bit sweet, this dish will make you say Mmmmm.

      If you’ve ever had pork chops and apple sauce, then this recipe is a comparable dish. Packed with flavor, the lamb chops are slow roasted in the oven and then added to a savory tomato and red pepper spiced broth to simmer until finally the quince slices are added and cooked just until they are tender and a bit sweet.

Perfect for a cold day outside, this stew is satisfying and a comforting Turkish classic meal.

Here’s the recipe:

1 kilo of small lamb chops (about 4 inches long)

  • 2 medium white onions (diced)
  • 1 TBSP flour
  • 1 TBSP sugar
  • 2 TBSP butter
  • 2 TBSP olive oil
  • 2 TBSP red pepper paste
  • 3 cups crushed tomatoes
  • 2 cloves of garlic (minced)
  • 2 quinces (cored and sliced into sixths)
  • salt & pepper (to taste)

Preparation:

Pre-heat the oven to 190 C (375 F).

Place the lamb chops on a baking sheet in one even layer. Coat with olive oil and place in the oven until browned (approximately 30 to 45 minutes).

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While the lamb chops are roasting, melt the butter in a large stock pot and add the onions and garlic and sauté until translucent.

Sprinkle in the flour and sugar and stir.

Remove the chops from the oven and add to the pot. Fill the pot with boiling water (just enough to completly cover the chops) and simmer for 20 minutes.

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Stir in the red pepper paste, crushed tomatoes and salt and pepper. Simmer for another 30 minutes.

Add the quince slices and simmer for another 15 minutes until the quince are soft but not soggy.

Serve and enjoy!

Afiyet Olsun!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

 

Lamb Chop Soup (Ormon)

It all starts with roasted lamb chops. They’re browned to perfection and then added to a stock pot to create a delicious soup.

Here’s the recipe:

  •  lamb chops
  • 2 TBSP ground beef
  • 6.5 c suzme yogurt (or any thick yogurt)
  • 1 egg
  • 1 c chickpeas (frozen)
  • 1 white onion (diced)
  • 3 TBSP sunflower oil
  • 2 TBSP olive oil
  • 2 tsp saffron
  • salt & pepper (to taste)

Preparation:

Preheat the oven to 375F.

Place the lambs chops on a baking sheet and drizzle with the olive oil. Roast for 1 hour or until browned. Remove from oven and set aside.

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In a large stock pot, cook the ground beef until browned. Add 1 TBSP of sunflower oil and then add the onions and cook until translucent. Then add the chickpeas.

Add the chops to the pot then add enough water to cover them (approximately 2 liters).

Season with 1 tsp of saffron, salt and pepper. Cover and simmer on medium low heat for about 30 minutes.

In another saucepan, whisk together the yogurt with 1 egg. Warm the yogurt mixture over low heat until slightly warm but not hot. Pour the yogurt into the soup and stir.

In a small frying pan, heat the remaining 2 TBSP of sunflower oil and another tsp of saffron and add it into the soup.

Serve & Enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website