Ingredients
- 1 lamb neck (neck)
- 1 cup chickpeas
- Salt, black pepper, tomato paste
- For the dough:
- 1 cup flour
- 1 egg
- salt
How It Is Made
Wash the meat and boil it in a pressure cooker with soaked chickpeas for 45 minutes. On the other hand, a dough with boza consistency is prepared by adding flour, eggs, salt and water. When the meat cools down, it is separated from its bones, fiber by fiber. While the chickpeas and their water are boiling, the dough prepared on top is squeezed to the size of a hazelnut and thrown into the boiling broth with a spoon. Doughs are cooked. (The cooked dough floats to the water) add tomato paste, salt, black pepper, red pepper. It is served hot.
Source: Amasya Governorship, Amasya Cuisine Book
