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Yörük kebabı
Tender lamb, whole pearl onions and vegetables simmer together before cooked erişte is folded through the juices. A hearty Antalya-style stew.
Use a heavy pan with a well-fitting lid and enough room to stir the meat and vegetables gently.
Peel the pearl onions, keeping them whole and leaving the root ends intact. Prepare the carrot, potato, zucchini and green beans so the pieces are similar in size.
Heat the butter and olive oil in a wide, heavy pan over medium heat. Add the lamb and pearl onions. Stir and cook until the meat has released its juices and the liquid has cooked away.
Lift the onions into a bowl. Pour the measured water over the lamb, reduce the heat, cover and simmer gently until the lamb is nearly tender.
Return the onions to the pan with the carrot, potato, zucchini and green beans. Season with table salt and black pepper. Add a little more water if the pan is becoming dry, then cover and cook gently until the lamb and vegetables are tender.
Fold in the cooked, drained erişte. Heat gently until the noodles are hot and coated with the pan juices. Serve hot.
Start with cooked, drained erişte and measure it after cooking. The timing for this stew starts with the noodles already prepared.
Keep the onions whole so they soften without disappearing into the sauce. Cut the vegetables into similar-size pieces so they cook evenly.
Keep the heat low once the pan is covered. The lamb should yield easily to a fork and the vegetables should be tender; continue cooking if they need longer. Add water a little at a time when needed so the stew stays moist without becoming a soup.
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