Çemen-braised short ribs with brown butter bread sauce from Oklava: Recipes from a Turkish-Cypriot Kitchen (page 86) by Selin Kiazim

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato-pomegranate salad with parsley; Romaine lettuce salad with candied walnuts & feta dressing; Baharat-spiced bread; Crispy pomegranate-glazed lamb with yogurt; Sea bass with caramelized shallot purée & pomegranate dressing; Chilli-roast cauliflower; Ricotta dumplings with yogurt sauce, chilli butter & pine nuts; Sour cherry pearl barley, crispy kale, yogurt, chilli butter & sheep's cheese; Turkish coffee; Medjool date butter; Chilli butter; Spiced rice pudding brûlée with pistachios, caramelized pineapple, rum jello, lychees & candied lime zest

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shop-bought çemen for the book's "Çemen" specified in this recipe. This recipe forms part of the “Dinner Party” menu as described on page 132 in the book.

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