Sample Dishes from Turkish Cuisine
Braised Lamb with Lettuce (Kuzu Kapama)
|Lamb forearm with bone||6 piece||1250 gr|
|Pearl onion (shallots)||8-10 piece||170 gr|
|Green Onion||8 medium size||170 gr|
|Carrot||1 medium size||100 gr|
|Dill||1/2 bunch||20 gr|
|Lettuce||2-3 leaves||40 gr|
|Salt||2 teaspoon||12 gr|
Place meat in
a well covered saucepan. Cover and braise over low heat for 1 hour or until
meat is tender. Add pearl onions. Braise for 1 more hour. Cut green onions
and carrot into 0.5 cm (1/4-1/5 inch) thick slices. Top meat with vegetables.
Sprinkle with salt. Cover and braise for 20 minutes or until vegetables are
tender. Cut lettuce leaves into large pieces 5-6 cm (2-2 1/2 inch) long. Add
to meat with chopped dill. Cover and cook for 1-2 minutes. Serve hot.
(in approximately one serving)
|Vitamin A||2212 iu|
|Vitamin C||5 mg|
This dish is prepared
in all parts of the country. It is served for lunch or supper with pilaf and
cacık. Swiss chard, celery leaves, potatoes are used in some regions.