Etli Nohut, roughly translated as "Chickpeas with Meat," combines tender chunks of succulent lamb or beef, creating a perfect blend of flavors. Often served with rice pilaf, this staple dish has been passed down through generations, embodying the essence of home cooking.

Subscribe for more authentic recipes:
[ Ссылка ]

Support on Patreon: [ Ссылка ]

Instagram: [ Ссылка ]

Links to some of the ingredients and equipments I use (Affiliate links*):
🍳 Vegetable grill pan: [ Ссылка ]
🍳 Baking Sheet: [ Ссылка ]
🔪 My favorite (budget) Whetstone for Knife Sharpening: [ Ссылка ]
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : [ Ссылка ]
🔪 SHI BA ZI ZUO Chinese cleaver: [ Ссылка ]
🧤 Food Safe Black Nitrile Gloves, Box of 100: [ Ссылка ]
🍢 Flat Kebab Skewers: [ Ссылка ]
🍢 Square Skewers: [ Ссылка ]
🔪 Turkish Kebab and Meat Knife 50 cm: [ Ссылка ]
🥣 Round Mixing Tray Stainless Steel: [ Ссылка ]

Ingredients:
• 1.5 cups chickpeas, 300 g – soaked overnight
• 500 g lamb shoulder or leg, cut into small cubes
• 500 g lamb bones with marrow
• 1 onion
• 4 cloves of garlic
• 3 tbsp butter
• 2 medium carrots, diced
• 1 tbsp tomato paste
• 2 tbsp Turkish chili paste – biber salcasi
• 1 tsp pul biber or Aleppo pepper flakes
• 1/2 tsp powdered cumin
• 1/2 tsp black pepper
• 2 tsp salt or to taste
• 1.5 liter lamb or beef stock
• Juice of 1/2 lemon
• 2 dried chilies, optional for extra heat

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

свернуть