Ingredients
- 1 sheep lung
- 1 tea glass of oil
- 1 bowl of garlic yoghurt
- chili pepper, salt
- 1 cup of water
How It Is Made
The lungs are cut into pieces the size of backgammon dice. (It can be prepared by attaching a coarse-mesh hawk’s eye strainer and pulling it through the meat machine.) Fry the lungs in oil, stirring with a wooden spoon. A cup of hot water is poured. Close the lid and leave it to soften over low heat. The salt is thrown away. After it reaches the consistency, it is placed on a serving plate. Garlic yoghurt is poured over it. It is served garnished with chili peppers.
Source: Amasya Governorship, Amasya Cuisine Book
