Çağla Stew (Serves 6)

Ingredients

• 500 g diced lamb
• 300 g fresh almonds (çağla), trimmed
• 1 cup cooked chickpeas
• 1 large onion
• 2 tbsp Organic Olive Oil (Extra Virgin, First Press)
• 1 tbsp butter
• 1 tsp salt
• 1 tsp black pepper
• 4 cups hot water or stock

For the Tempering (Liaison):

• 1 egg yolk
• 1 tbsp flour
• Juice of half a lemon
• 1 tea glass (about 100 ml) yogurt

Preparation

1. Sear the meat: Heat the olive oil and butter in a large pot. Add the diced lamb. Sauté until the meat releases its juices and reabsorbs them.
2. Add the onion: Stir in the chopped onion and continue sautéing together.
3. Add the liquid: Pour in the hot water or stock. Cover and cook over medium heat for about 35–40 minutes until the meat is tender.
4. Add almonds and chickpeas: Once the meat is cooked, add the fresh almonds and chickpeas. Cook for another 15–20 minutes (the almonds should stay slightly firm, not mushy).

Preparing the Tempering:

1. In a small bowl, whisk together the egg yolk, flour, yogurt, and lemon juice.
2. Take 1 ladle of hot broth from the pot and slowly add it to the mixture while whisking (to prevent curdling).
3. Gradually pour the tempered mixture back into the pot, stirring continuously.
4. Simmer on low heat for 5 more minutes, then remove from heat.