Crispy pomegranate-glazed lamb with yogurt from Oklava: Recipes from a Turkish-Cypriot Kitchen (page 96) by Selin Kiazim

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

Accompaniments: Romaine lettuce salad with candied walnuts & feta dressing; Baharat-spiced bread; Çemen-braised short ribs with brown butter bread sauce; 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; 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

    The recipe recommends that the lamb is best prepared a day in advance. Can substitute Greek yogurt for Turkish yogurt. This recipe forms part of the “Dinner Party” menu as described on page 132 in the book.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.