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Turkish lamb recipes

35 Turkish lamb recipes, each written for this site and each saying what its method turns on.

• Adana Kebabı, sourced from Turkey. Pressed onto a wide flat skewer with the palm, never threaded, and the tail fat is what holds it there. Lamb.
• Alinazik Kebab, sourced from Turkey. The smoked aubergine and yoghurt bed is the dish, and the meat is what goes on top of it. Lamb.
• Analı Kızlı, sourced from Turkey. Two different dumplings go into one bowl — bulgur-shelled meatballs and whole chickpeas. Lamb, Egg.
• Arnavut Ciğeri, sourced from Turkey. Tiny floured cubes fried hard and then dressed cold, served as a meze rather than hot off the pan. Lamb.
• Beyran, sourced from Turkey. Built bowl by bowl over a fierce flame, from lamb that was cooked the night before. Lamb.
• Buğu Kebabı, sourced from Turkey. Steamed in a sealed pot with no added liquid and no flame — the name means steam. Lamb.
• Burdur Şiş, sourced from Turkey. Marinated in plain milk rather than anything acid, which tenderises without firming the surface. Lamb.
• Cağ Kebabı, sourced from Turkey. Grilled horizontally on a turning spit, then carved and re-threaded onto a small skewer to be served. Lamb.
• Ciğer Kebabı, sourced from Turkey. A cube of tail fat between every piece of liver, because liver has none of its own and dries in ninety seconds. Lamb.
• Çöp Şiş, sourced from Turkey. Tiny pieces on soaked wooden twigs, cut small enough to cook in two minutes before the wood can burn. Lamb.
• Döner Kebab, sourced from Turkey. A vertical stack carved from the outside in, so only the outside is ever cooked and the inside waits its turn. Lamb.
• Düğün Çorbası, sourced from Turkey. Thickened twice over — flour browned in butter first, then egg yolk and lemon off the heat. Lamb, Egg.
• Dürüm, sourced from Turkey. The filling goes in a line down the middle and the bread is rolled tight and then toasted shut on the seam. Lamb.
• Etli Ekmek, sourced from Turkey. Rolled out to half a metre long and baked directly on the oven floor, so it is all edge and no middle. Lamb.
• Gözleme, sourced from Turkey. Unleavened and rolled paper-thin, filled, folded flat and cooked on a dry griddle. Lamb.
• İçli Pide, sourced from Turkey. The long edges pinched up and closed over the filling into a boat, and an egg cracked into the middle near the end. Lamb, Egg.
• İnegöl Köfte, sourced from Turkey. Worked with a pinch of bicarbonate and rested overnight, which is what makes it soft instead of springy. Beef, Lamb.
• İskender Kebap, sourced from Turkey. Assembled rather than cooked — the dish is foaming butter poured over it at the table. Lamb.
• İskilip Dolması, sourced from Turkey. Nothing is stuffed — the rice steams in a cloth bag above the meat and the pot is sealed shut with dough. Lamb.
• Kağıt Kebabı, sourced from Turkey. Each portion cooked in its own sealed paper parcel, opened in front of the person eating it. Lamb.
• Karnıyarık, sourced from Turkey. The lamb is cooked before it goes in and the dish is baked in sauce and eaten hot, with a pepper laid on each one. Lamb.
• Keşkek, sourced from Turkey. The grain and the meat are beaten together with a mallet until they become one stringy mass. Lamb.
• Kuru Fasulye, sourced from Turkey. The beans start in cold unsalted water and the salt goes in only once they are soft. Lamb.
• Kuzu Haşlama, sourced from Turkey. The broth is skimmed obsessively and served first as its own course, before the meat it came from. Lamb.
• Kuzu Şiş, sourced from Turkey. Cubes cut to one size with the fat left on, marinated in onion juice rather than anything acid. Lamb.
• Kuzu Tandır, sourced from Turkey. Cooked on a rack above a tray for five hours so the fat drips away, and uncovered at the end so the skin crisps. Lamb.
• Lahmacun, sourced from Turkey. The topping goes on raw, spread paper-thin, and everything cooks in three minutes in a very hot oven. Lamb.
• Mantı, sourced from Turkey. The dumplings are tiny — forty or more to a plate — and the smallness is the whole achievement. Lamb, Egg.
• Piyaziye, sourced from Turkey. The onion is the container, boiled whole until its layers come apart as unbroken cups. Lamb.
• Sarburma, sourced from Turkey. A stack of separate thin sheets is rolled into a turban, so the layers stay countable instead of fusing. Lamb, Egg.
• Şevketibostan Yemeği, sourced from Turkey. The peeled thistle stalks are held in lemon water or they blacken within minutes. Lamb, Egg.
• Soğan Kebabı, sourced from Turkey. The onions outnumber the meat and are the point, cooked until they are sweet rather than soft. Lamb.
• Tantuni, sourced from Turkey. The beef is boiled first and then fried on a flat plate, and the bread is steamed on top of the cooking meat. Beef, Lamb.
• Tire Köfte, sourced from Turkey. Flattened thin between wet palms and grilled, never rolled into a ball at any stage. Beef, Lamb.
• Tirit, sourced from Turkey. Stale bread is the body of the dish, and the broth is poured over it at the table. Lamb.

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