Etli nohut
Etli nohut, from above
Non vegAnatolia

Etli nohut

Chickpeas and lamb in a buttery tomato sauce. Turkish home cooking at its plainest and best.

75 minTime
26 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Lokanta lunch2 chapters · 1 min read

Make it your way

Grandma's wayLamb and chickpeas stewed in a tomato and pepper paste sauce.
The original
518kcalsame
26 gproteinsame
11 gfibresame
75minutessame

Etli nohut.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Chickpeas, dry1½ cups, soaked overnight
Lamb (lamb or tender mutton)400 g shoulder, small cubes
Onion1 large, chopped
Tomato puree4 tbsp paste
Paprika2 tsp, or Turkish pepper paste
Butter2 tbsp
Cooking oil (vegetable oil)1½ tbsp
Water4 cups hot water
Saltto taste
Black pepper½ tsp

Method

5 steps
  1. 1Soak chickpeas overnight. Drain.
  2. 2Brown the lamb in butter and oil, then add the onion and cook until soft.
  3. 3Add paste and paprika and fry 2 minutes.
  4. 4Add chickpeas and hot water. Pressure cook 4 whistles, then let the pressure release naturally.
  5. 5Simmer uncovered 10 minutes until the sauce thickens. Season.
Serve it like this

Ladle over buttery rice pilaf in a shallow bowl, with pickles and a glass of ayran.

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Make it a meal

What goes with Etli nohut: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Gözleme60 min
On the side Cacık10 min
On the side Yayla çorbası35 min
To drink Ayran5 min
Something sweet Baklava90 min
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