Bozbaş(piti) recipe – Practical Recipes
Bozbaş (piti) recipe
a legendary recipe idle recipe It is one of our unique dishes that you will want to eat as you eat. If there are those who have not tried and eaten yet, you can make a Bozbaş recipe that will remain in your home with the perfect recipe we have prepared for you.
It is a special meal that you can eat with pleasure and prepare for your guests. Bozbaş recipe It will suffice to use very simple materials for it. Moreover, you can create a wonderful flavor by combining the taste of casserole in the oven with the wonderful flavor of lamb shank.
If you are looking for a flavor that is both a vitamin store and a flavor that will remain in memory Bozbaş recipe just for you. It is not at all difficult to prepare this unique flavor, which will be the crown of your dinner table, even alone.
You will also love this legendary dish, which belongs to the Iğdır region and whose recipe dates back centuries. Blended with the legendary flavor of soft lamb meat and chickpeas. gray and white Let’s take you to our recipe to try the recipe.
Ingredients needed for Bozbaş recipe
-6 lamb shanks
-1 teaspoon of chickpeas
-4 tablespoons of butter
-enough water
-3 potatoes
-2 onions
-2 tomatoes
-4 green peppers
-1 teaspoon of turmeric
-1 teaspoon of salt
-1 teaspoon of black pepper
How to make Bozbaş recipe at home?
To make Bozbaş recipe at home First, soak the chickpeas the night before and boil them the next day until they are peeled. Then, rub the lamb shanks with butter and salt and heat the cast iron pan over high heat and seal the shanks. Then fill the pot with enough water to cover them and let them cook. Then, when the meat is half cooked, take the meat and put it in the casserole. Add the chopped onions, tomatoes, peppers and boiled chickpeas on the meat. Then add the water in which you boiled the meat, add all the spices on it, cover it with foil before cooking and cook it in a preheated 200-degree oven for approximately 45 minutes. You can serve it hot. Bon appetit right now.
