(Bozbaş - Kars - Ardahan - Iğdır - Azerbaijan)
~ 400 g lamb, bone-in
1 cup canned chickpeas, pealed, rinsed
1 medium size onion, peeled, sliced
2 medium size yellow potatoes, peeled, cut in medium size
1/2 tsp turmeric
Turkish thin bread (yufka ekmek/ lavash)
Cover the meat and chickpeas with water in a medium size pot. Cook for about 1 hour at low-medium heat. When the water decreases, add some beef broth. Then add the potato, onion, turmeric and salt. Continue to cook for 2 more hours. Add more beef broth as needed.
First, break the bread into bite size and place in the deep plate. Pour the juice of the dish over them. Let soak up for the bread, then have it fit with a fork. Mash the vegetables and meat with the back of the fork. Place a piece of thin bread, wrap and bite. The dish should be served with onion and ayran on the side:)
*Bozbaş is a national dish of Azerbaijan. Traditionally it is cooked in an enamel cup (it is a little bit larger than the mug). It is also served in this cup along with an empty deep plate, masher and fork.
Labels: Lamb- Beef -Veal