Autumn lamb stew with squash, lemon, and mint (Kabaklama) [Adapted from Mrs. Ayfer Ünsal's recipe] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 354) by Paula Wolfert

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

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 lean veal shoulder for lamb; banana or butternut squash for Hubbard squash; Aleppo pepper for Near East pepper; and "Red pepper paste" recipe on P389 for store-bought red pepper paste.

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.