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

Monday, March 03, 2014


(Bozbaş - Kars - Ardahan - Iğdır - Azerbaijan)

~ 400 g lamb, bone-in
1 cup canned chickpeas, pealed, rinsed
Beef broth
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:)

2 servings.

*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.



At 4:02 PM, Anonymous Anonymous said...

salamu aleykum

thank you very much for all those nice recipes!
I love your blog masha'Allah!
I'm german and had turkish neighbours where i could taste the most delicious meals made with such simple ingrédients and i'm happy to find this spirit here in your blog!
You know what i admire also very much here? The pictures with the lovely fabrics, and how they match with the food!

May i ask you something?

As a busy mother of 4 i'm "allways behind", do you have recipes which freeze well or can be prepared in advance? Without loosing the good taste of course...?

thank you very much


At 7:59 AM, Blogger Binnur said...

Merhaba Yusra,

You can cook the meat you like (chicken, lamb or ground beef..) Freeze them in single portions in Ziploc bags so that you can cook them with the frozen or fresh vegetables later.

You can also cook your soups, casseroles, sarma, dolma, pasta bakes or pilaf, meatballs in tomato sauce (with or without vegetables) and freeze them in the same way:)

If you like to freeze any kind of dish cooked in olive oi (zeytinyagli), cook them in less amount of olive oil. Then drizzle some olive oil after they are thawed.

Do not freeze the dish if has milk, yogurt and cream in it because they curdle when thawed:)

You can also buy the fresh vegetables in advance and then wash, trim, cut (or not) and freeze in the bags. Whenever you want, you can combine them with the frozen meat and cook:)

Or you can cook the dishes you like then keep them in the airtight containers.


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