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A seasonal dish of Gaziantep cuisine made with green almonds, sheep/lamb meat, and chickpeas; it has two varieties, one with yogurt and the other with tomato paste. Fresh green almonds are used in spring; in other seasons, frozen or dried ones are added.
Local Name
Gaziantep Green Almond Stew
Recommended Season
Spring
Preferences
Light
Geographical Indication
Ingredients
Green almonds (prunus amygdalus batsch)
Diced sheep or lamb meat
Boiled chickpeas
Strained yogurt (for the yogurt version)
Tomato and pepper paste (for the tomato paste version)
Egg yolk yogurt sauce (for the yogurt version)
Butter
Clarified butter
Olive oil
Safflower (for the yogurt version)
Mint (for the tomato paste version)
Salt and black pepper
Optional onion and garlic
A seasonal dish of Gaziantep cuisine made with green almonds, sheep/lamb meat, and chickpeas; it has two varieties, one with yogurt and the other with tomato paste. Fresh green almonds are used in spring; in other seasons, frozen or dried ones are added.
The green almonds are cut in half lengthwise and boiled. The meat is sealed, and chickpeas and salt are added. Boiled green almonds are included. For the yogurt version, the yogurt sauce is prepared and gently added. It is drizzled with hot oil, black pepper, and safflower or mint. It is typically served hot with rice.
