Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Sunday, April 09, 2006

Lamb with Grape Leaves

(Caput Asi - Aegean Region)

Lamb with Grape Leaves
250 g grape leaves, fresh or in jar
250 g lamb cubes, cooked with water
1 medium-size onion, thinly sliced
1/3 cup rice, washed and drained
3 tbsp butter
3 tbsp crushed tomatoes, canned

Garlic Yogurt Sauce:
1/2 cup plain Turkish yogurt
1 garlic clove smashed with salt

Cook the leaves in hot water for 2-3 minutes, drain. Cut off the stems & discard. Cut the leaves in chunks and place in a pot. Add the cooked lamb and sliced onions. Spread the rice, crushed tomatoes, butter, 1 cup of hot water, salt and pepper. Cover and cook at medium-low heat. Check the water occasionally, and if necessary, slowly add more hot water until the rice is done.

Serve the Caput Asi with a few spoons of garlic yogurt.



At 10:53 PM, Anonymous Anonymous said...

Hmm, sounds interesting... so, do you first slow-ook/braise the lamb in water, or do you first boil it quickly, then slow-cook it with all the other ingredients?

At 12:55 PM, Blogger Binnur said...

First sautee the lamb. It will leave some juice and continue cooking until all of it evaporates. Then cover with hot water and simmer until it's cooked.
The lamb will get tender after cooking with the rest of the ingrediens:)

At 6:25 PM, Anonymous Anonymous said...

Your are just the best, thank you for identifying my Mum's recipe.

At 6:38 PM, Blogger Binnur said...

Hi Suzun:)
Thank you very much. I am glad I posted this recipe that you love!

You're very welcome:)

At 5:12 AM, Blogger Unknown said...

Hi Binnur,

I have made this recipe for dinner last night and it turned out to be really delicious. Everybody liked it very much. I completed the dinner with other recipes from your great website (Kidney beans salad and potato borek and orange cookies) for a really great meal.
Thank you very much for posting the recipes!

Arianna (from Italy)


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