Ingredients

• 4 quinces
• 1/2 kg sheep neck meat
• 200 g chickpeas
• 250 g granulated sugar
• 4 glasses of water

How It Is Made

Wash the chickpeas and mutton and boil them in a pressure cooker with 4 glasses of water. When it cools down, separate the bones and fat parts of the mutton in the direction of its fibers, cut it into cubes, add it with the broth and chickpeas, add sugar and boil it for 1 time. When it cools down, it is served warm.

Note: Plum gallesi is made by adding dried apricots. Apricot gall is made by repeating the same processes.

Source: Amasya Governorship, Amasya Cuisine Book

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