Şevketi Bostan with Seasoned Lamb Meat
Şevket, the most valuable wild root vegetable of the Aegean lands, is cooked like a Turkish delight over slow fire with bostan, tender lamb meat and extra virgin olive oil; An ancient Aegean heritage, complemented by a silky sour marinade made with flour, fresh lemon juice and egg yolk, and plenty of fresh dill.
Ingredients
Ingredients
Step-by-Step Method
Sealing Lamb Meat
Heat 2 tablespoons of olive oil in a large thick-bottomed pot. Add the cubed lamb meat and seal it well over high heat until it releases its juices.
Adding Onions and Şevketi Vegetables
Add the remaining olive oil and chopped onions and fry for 3-4 minutes until the onions become transparent. Add the cleaned and chopped finger-length garden roots and green leaves and sauté together for 2-3 minutes.
Slow Cooking
Add enough hot water (about 2-2.5 cups) and salt to the pot to reach the level of meat and vegetables. Close the lid and cook over low heat for about 40-45 minutes until the meat and orchard roots become soft like Turkish delight when inserted with a fork.
Preparing and Tying the Silky Dressing
In a bowl, whisk egg yolk, freshly squeezed lemon juice and flour until smooth. Take 1-2 scoops of the boiling water of the dish and add it to the marinade little by little until it becomes lukewarm (tempering). Slowly pour the warm marinade you prepared into the pot and stir the food gently.
Resting and Serving with Dill
Boil it over low heat for 3-4 minutes, without overflowing, until the dressing sauce thickens and acquires a silky consistency, then remove it from the stove. Pour plenty of finely chopped fresh dill and some raw extra virgin olive oil on top, let it steep for 10 minutes, then serve warm.
Chef's Tips & Tricks
Turkish delight-like lamb meat, orchard root and silky marinade with lemon and egg.