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Etli Nohut 2

Serves 4 to 6 Entree meat

Etli Nohut 2

Etli Nohut 2 is a beloved staple from Anatolia, often gracing the table during family dinners or gatherings where sharing is key. It reflects the region's approach to cooking with its generous use of lamb and chickpeas, creating a dish that's both hearty and comforting. This version is crafted for the home cook, capturing the essence of how Turkish families traditionally prepare it, with salt measured by instinct and a liberal hand with the fat.

Expect a robust and savory profile, where tender lamb mingles with soft chickpeas in a rich tomato base, seasoned simply with onion, salt, and pepper. Each bite offers a satisfying depth, the kind that invites lingering over the table, savoring the warmth and generosity of Anatolian hospitality.

Ingredients

  • 500 glamb cubes
  • 400 gchickpeas — soaked
  • 1onion
  • 2 tbsptomato paste
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 500 g of lamb cubes with fine sea salt and freshly ground black pepper to taste. Ensure each piece is evenly coated by tossing them gently in a large bowl. This step enhances the flavor of the meat and prepares it for browning.
  2. Heat a generous amount of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, ensuring not to overcrowd the pot. Brown the lamb on all sides until each piece develops a deep, rich color, which should take about 5-7 minutes per batch. This browning process is crucial for adding depth to the dish.
  3. While the lamb is browning, finely chop 1 onion. Once the meat is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and sauté until it becomes translucent and soft, stirring occasionally to lift any browned bits from the bottom of the pot. This step helps build the base flavor for the dish.
  4. Return the browned lamb cubes to the pot with the onions. Add 2 tablespoons of tomato paste, stirring well to coat the meat and onions. Cook for about 2-3 minutes until the tomato paste darkens slightly, which will enhance its sweetness and reduce its acidity.
  5. Add 400 g of chickpeas to the pot, stirring to combine them with the lamb and onion mixture. Pour in enough water to cover the ingredients by about an inch, then bring the mixture to a simmer. Cover the pot with a lid and reduce the heat to low, allowing the dish to braise gently. The lamb should become tender and the chickpeas soft, which usually takes about 1 to 1.5 hours, depending on the size of the lamb cubes.
  6. Once the lamb is tender and the chickpeas are soft, taste the dish and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-balanced, with the savory lamb and chickpeas complemented by the rich tomato base. Serve the Etli Nohut 2 with rice, bread, or a fresh salad to complete the meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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