Originally Posted by Scotch
Perhaps you could translate the recipe into English for those of us who don't understand Turkish.
It's not that difficult I think. Apart from the fact that chickpeas need to be cooked a long time, but you already know that.
Let me try;
1 1/2 cup chickpeas
1 kilogram lamb meat WITH bones
2 chopped onions
3 TBSP olive oil
1 TBSP tomato paste
1/2 TBSP red pepper paste (made from red chili peppers
hot water (amount not specified)
1) Put water and chickpeas in a pot the evening before (water should be about 5 cm above the surface of chickpeas), and bring to a boil. Simmer a little and then turn off the heat.
2) Next day, cook the chickpeas until soft
3) chop onions and saute a few minutes, add meat and cook a few minutes more until juices evaporate. Add tomato paste and red pepper paste, cook a few minutes more. Then add HOT water, the water should rise above the surface of the meat. Cook/simmer until meat becomes tender.
4) When meat is tender (2 hours I think) add the chickpeas and cook 5 minutes more, and add salt.