FESTIVE MEATBALL AND CHICKPEA STEW (TIKLIYE)

Region: Şanliurfa, Southeastern Anatolia Serves: 4

1/3 cup (80 mL) chickpeas, soaked overnight, drained 4 7-oz (200-g) cuts of lamb shoulder on the bone

2 tbsp (30 mL) medium-grain rice

1 cup (250 mL) strained Greek yogurt

Meatballs:

1 1/4 cups (310 mL) fine bulgur wheat

5 oz (150 g) ground lamb ( lean, sinew trimmed)

6 tbsp (90 mL) onion, finely sliced 1/8 tsp (0.5 mL) each salt and black pepper

Sauce:

2 tbsp (30 mL) butter 1 tbsp (15 mL) dried mint

1. In a saucepan, simmer the chickpeas, lamb and 3/4 tsp (4 mL) salt in 12 cups (3 L) water, covered, for 1 hour. Add the rice and cook for 30 minutes.

2. For the meatballs: Combine the bulgur wheat, lamb and onion with 1/8 tsp (0.5 mL) black pepper and 1/8 tsp (0.5 mL) salt in a bowl or deep tray.

3. Knead for 15 minutes until well combined. Roll the mixture into very small, round meatballs, about 1/2 inch (1 cm) in size.

4. Add the meatballs to the stew, bring it back to a boil, then reduce the heat.

5. Whisk the yogurt together with 1 cup (250 mL) cold water in a small saucepan. Bring to a boil and cook for 1 minute, then remove from the heat.

6. Reduce the heat, return yogurt mixture to burner and simmer for 10 minutes, stirring in the same direction.

7. Add the mixture with a pinch of black pepper to the stew, cook for 5 minutes, then remove from the heat.

8. To make the sauce: Briefly heat the butter in a saucepan over medium heat, add the dried mint and fry for 5 seconds. Pour the sauce into the stew and serve, along with the cooking juices.