A beloved dish of Konya and Bursa: toasted bread soaked in broth, topped with shredded lamb, garlic yogurt and sizzling butter with red pepper flakes.
Ingredients
Instructions
- 1
Cut the lamb into large pieces and halve the onion. Put the lamb, onion, broth and most of the salt in a pressure cooker, lock the lid and, once it reaches pressure, cook over low heat for 40-45 minutes.
- 2
Release the pressure fully and open the lid; lift out the meat, discard any bone and sinew and shred it into large strands. Strain the cooking broth and keep it hot.
- 3
Cut the bread into 2-3 cm cubes, toast in a preheated 200 °C oven for 8-10 minutes until crisp and spread on serving plates.
- 4
Crush the garlic and whisk it with the yogurt and remaining salt.
- 5
Pour the hot broth evenly over the bread and let it soak in for 1-2 minutes; top with the shredded lamb and spoon over the garlic yogurt.
- 6
Melt the butter in a small pan until foaming, add the pepper flakes and swirl for 20-30 seconds, then drizzle over the yogurt. Serve at once.
Nutrition
Per serving
| Calories | 581 kcal |
|---|---|
| Protein | 31 g |
| Carbs | 41 g |
| Fat | 32 g |
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