What are Sultanhanı Vaccine Materials? 1 kg lamb meat with bones 3 cups bulgur 1 onion 1 cup chickpeas 1.5 tablespoons of tomato paste 1 teaspoon of chili pepper 1 teaspoon of salt 1 teaspoon black pepper 2 tablespoons of butter ½ tea glass of olive oil 1.5 liters of water
How It Is Made
Chickpeas are soaked in water the night before, drained in the morning, meat with bones, 1 whole onion and water are poured on top and cooked in a pressure cooker. Cooked ingredients are placed in a strainer, a rice pot is placed underneath and the water is drained. Take 2 glasses of water into a separate bowl and pour the bulgur into the pot and cook it. Boiled meat is separated from the bones and placed in a separate bowl from the chickpeas. After approximately 10 minutes, the shredded meat, chickpeas, salt and pepper flakes are poured into the pot and cooked over low heat. If the bulgur is not cooked, add the previously reserved broth and cook it on the stove for a while longer. On the other hand, melt the butter in a pan, pour olive oil and tomato paste on it and fry it. The zer roasted for a few minutes is poured over the rice, mixed and the fire is turned off.
Sultanhanı vaccine is cooked in rice cauldrons in large quantities in local inns for charity and distributed to visitors. Today, this tradition is continued by the public in some neighborhood mosques.
Source: Aksaray Culinary Culture and Local Dishes, 2018.
