<div class="row"> <div class="col-12 col-lg-4 mb-3"> <h3 class="detail-title">MATERIALS</h3> <ul> <li>200 gr. cubed lamb meat (chopped very small)</li> <li>3 cups of boiled Hasata Kırşehir Ram Chickpea</li> <li>1 cup of home-made noodles</li> <li>7 cups of bone and meat broth</li> <li>1 teaspoon of olive oil</li> <li>1 tablespoon of chili paste</li> <li>½ tablespoon of tomato paste</li> <li>1 large onion</li> <li>2 lemons</li> <li>¼ teaspoon of pomegranate syrup</li> <li>1 teaspoon of dried mint</li> <li>1 teaspoon of paprika</li> <li>1 teaspoon of black pepper</li> <li>1 teaspoon of salt</li> </ul> </div> <div class="col-12 col-lg-8 mb-3"> <h3 class="detail-title">PREPARATION</h3> <ul> <ul> <li><strong>1.</strong>Put half of the olive oil in the pot, add the lamb meat with salt and pepper, and stir-fry it until it changes color.</li> <li><strong>2.</strong>Add the finely chopped onion to the roasted meat.</li> <li><strong>3.</strong>When the onion turns brown, add the tomato paste and continue stir-frying for 2-3 minutes.</li> <li><strong>4.</strong>Add the handmade noodles and stir-fry a bit more. Add Kırşehir Ram Chickpeas to the Hasata and stir well, then add the broth and let it boil.</li> <li><strong>5.</strong>When the noodles get soft and the soup becomes thick, add pomegranate syrup, lemon and chili pepper.</li> <li><strong>6.</strong>Stir it well and turn off the burner.</li> <li><strong>7.</strong>Boil the remaining olive oil with mint and then pour it on top and serve.</li> <li><strong>8.</strong>Enjoy your meal!</li> </ul> </ul> </div> </div>
Favorites
