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Prepared with the meat of animals naturally fed in the mountains of Sindirgi, Yagcibedir Stew holds a significant place in the district's gastronomic identity. Traditionally cooked for hours in wood-fired ovens, the dish gets its flavor from the clay pots produced from the red soil of the district. You can taste this flavor in local restaurants and check the Map section to find their locations.
The biggest secret of the dish, unlike other stews in Türkiye, is the local rock salt and fresh thyme added to it. During cooking, the mouth of the clay pot is sealed with dough to prevent steam from escaping.
Ingredients
- 1 kg lamb meat (from Sindirgi highlands)
- 500 g shallots
- 4 cloves of garlic
- 3 green peppers
- 2 tomatoes
- 1 tablespoon of butter
- Local rock salt and fresh thyme
Preparation
- Wash the lamb meat and place it at the bottom of the clay pot.
- Add the peeled shallots, garlic, and chopped green peppers on top.
- Dice the tomatoes, spread them over the top layer, and add pieces of butter.
- Sprinkle rock salt and thyme, close the lid of the pot, seal the edges with dough, and bake in a wood oven for 3 hours.
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3
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