Spring lamb liver stew (Ciger yahnisi) from The Turkish Cookbook: Regional Recipes and Stories by Nur Ilkin and Sheilah Kaufman
- scallions
- bay leaves
- ground cinnamon
- onions
- parsley
- tomato paste
- beef stock
- lamb livers
-
EYB Comments
Can substitute chicken stock or water for beef stock.
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.