• Barb_N on February 09, 2021

  Pot Lamb Tandir— I wonder if the cookbook means a different cut than I think of for lamb shoulder (shank maybe?). At my grocery there are lamb shoulder chops, with sliced bones and a fair amount of fat. At the end of cooking half the liquid was fat, unappealing for sure. We enjoyed the whole garlic cloves on toasted bread.

• Barb_N on February 09, 2021

  I made Imam Bayildi (the Priest Fainted) a classic Turkish dish of eggplant, onion and tomato. I could not get the right size eggplants so reduced the number; the rest of my proportions were off with not enough tomato flavor and too much liquid in the dish at the end. This takes several hours and dirties a few dishes.

Notes about Recipes in this book

• Meat and Swiss chard borani (Etli pazili urfa borani)

  • wcassity on February 01, 2025

    Nice, basic. Needed the garlic yogurt and a lot of salt.