The other day, I decided to try a recipe from a book by Ozge Samanci and Sharon Croxford. If any of you guys remember, that is the book my husband bought for me on my birthday. It’s called XIX. Yuzyil Istanbul Mutfagi which translates into “19th Century Istanbul Cuisine”. I ended up playing around with the amounts and the ingredients, but still this recipe is inspired by the above-mentioned book.
3.5 cups of water
300 g (around a cup) of boneless lamb meat, cut into walnut-size cubes
100 g of clarified butter (regular butter would be fine too)
A handful of pistachio nuts, shells removed