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

Saturday, November 21, 2009


350 g lamb, cut in cubes
2 tbsp butter
12 pearl onion, peeled
1 1/2 tbsp flour, all purpose
2 cup hot water
1/2 cup fresh grape, small size, washed
1 tbsp honey
1/2 tsp salt
1 tbsp butter
1/4 cup almond, blanched, sliced
2-3 pieces Turkish dried figs, cut in julienne

Cook the lamb cubes with their own juice. Add the butter and sprinkle the flour all over the lamb, stir. Coat the lamb with flour. Add 2 cups hot water and cook on low-heat until the lamb pieces are tender. When leaves for about 1/2 cup juice in the pot, add the pearl onion, salt and pepper. Cook for about 15 minutes on medium-low heat. Now add the grapes and honey, stir. After 5 minutes, turn the heat off.

Meanwhile melt 1 tbsp butter in a small pan. Saute the fig and almonds for 2-3 minutes. Pour all over the dish. Serve the Mutancana on Turkish Rice Pilaf .

2 servings.



At 3:18 AM, Blogger Ith said...

Forgive my sillines but what do you mean with cooking in it's own juices? Nice recipe I always like dishes like this.

At 9:28 AM, Blogger Binnur said...

Hi Spif,
Lamb (or beef) cubes leaves its own juice when you start to cook in a medium size cooking pot on medium-low heat.
Cook until there is no more juice left in the pot. Then add the butter and......

At 11:06 AM, Blogger Unknown said...

cooking meat with its own juice saves the use of oil.. i like that process a lot because i don't like greasy food :D

At 3:05 AM, Blogger tueuboeuf said...

Ah great, thx. I use a bit of water somtimes to start. They hang meat (even the lamb) for a while overhere so no that much juice turning up. I like these kind of recipes very light and pure even if there is meat involved. I made your 'gardeners stew' quite a few times this summer, sometimes only with some leftover stock. Very nice thank you.

At 7:09 PM, Blogger Fox :::.... said...

this is something I'd love to try. Thanks for posting!!

At 10:28 PM, Anonymous Anonymous said...

This looks very good. I will try it.
I have two questions
1)How many minutes usually is it before the meat is tender?
2) After you add the 2 cups of hot water and cook lamb pieces until tender do you take out the water accept for 1/2 cups? Then you would add the pearl onions,etc. Is this correct?

At 10:33 AM, Blogger Binnur said...

Do not take out the water from the pot. Water will be evaporated. "When leaves for about 1/2 cup juice in the pot, add the pearl onions,etc."

At 8:24 AM, Anonymous Osmanli1453 said...

Fatih Sultan Mehmed's favorite meal


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