Country: Turkey Region / Locale: Gaziantep province, turkiye Servings: Serves 4

Ingredients

• lamb shoulder – 500 g / 1.1 lbs
• rice – 1/2 cup / 100 g
• butter – 2 tbsp / 30 g
• garlic cloves, peeled – 4
• red pepper flakes – 2 tsp / 5 g
• ground black pepper – 1 tsp / 2 g
• water – 6 cups / 1.4 L
• salt – to taste
• lemon wedges – for serving

Instructions

1. 1. In a large pot, place the lamb shoulder and cover with water. Bring to a boil and skim off any scum that rises to the surface.
2. 2. Add peeled garlic cloves to the pot. Reduce the heat and let it simmer for about 1.5 hours until the lamb is tender.
3. 3. Remove the lamb from the broth and let cool slightly. Shred the meat into bite-sized pieces.
4. 4. In a separate pan, melt the butter and add the red pepper flakes and black pepper. Sauté for 1-2 minutes until aromatic.
5. 5. Return the shredded lamb to the pot and add the rice. Pour the spiced butter over the mixture and stir well.
6. 6. Adjust seasoning with salt and bring to a simmer. Cook until the rice is tender, approximately 15 minutes.
7. 7. Serve hot with lemon wedges on the side.

Substitutions

• lamb shoulder -> beef chuck
• butter -> olive oil
• red pepper flakes -> cayenne pepper

Enhancements in the Next Evolution

• Use lamb bones to enhance the broth’s flavor and richness.
• Marinate the lamb overnight with spices for deeper taste.
• Add fresh herbs such as mint or parsley for garnish.