Lamb Shank with Plum Sauce
Last night Meyyali RestaurantWe were invited to the press night organized by . The forgotten tastes of Turkish cuisine came to life in Meyyali. At Meyyali Restaurant, which invites us to meet with its renewed menu and decoration; We tried unique flavors from ethnic cuisines in the Ottoman, Seljuk and Turkish geography.
Let me tell you a little about our new discovery...
On the menu of Meyyali, which is established on a 10 thousand m2 natural area on the ridges of İstinye; From the Aegean to the Southeast, from the Black Sea to the Mediterranean, the whole geography of Turkey and the appetizers and dishes of the cultures that lived in these lands are presented, while the forgotten dishes of the Seljuk and Ottoman periods come to light.
Meyyali, a table of taste and conversation, also features interesting dishes cooked with top-quality products brought from the region: Lamb shank with plum sauce from the Ottoman Palace Cuisine, chicken thigh with olives with Kayseri couscous, pan-fried sea bass with sautéed spinach with Anatolian spices, Kastamonu handmade noodles. flavors such as walnut spread draw attention. Meyyali's menu also includes; There are delicacies such as Derder Dede pilaf from Sivas, İskilip pilaf from Çorum, Fossil Lamb Germeç and Eggplant from Tokat, Tokat Kebab made with its own unique cooking technique, and Walnut Spread from Kastamonu.
Young Chef Muhsin Ertürk's unique presentation and close attention were as enjoyable as his meals.
When I conveyed to him that I wanted to share these wonderful flavors with you, he did not offend me and shared a few of his recipes with me. I will share it with you every day.
Who is Muhsin Usta?
Muhsin Usta, who is originally from Tokat, started his business life right after high school and worked in various luxury hotels in the Mediterranean. He improved himself in a short time and became the chef of Gard Manger and later worked as the Executive Chef of various Ala-Carte Restaurants.
He still continues his duty as Executive Chef at Meyyali Restaurant and develops new flavors. To access your blog http://muhsinusta.blogcu.com
Love…
Ingredients for Lamb Shank Recipe with Plum Sauce
- 5 lamb shanks
- 300 gr Prunes
- 75 gr Tomato Paste
- 500 gr Rice
- 5 g Saffron
- 5 gr Black Pepper
- 5 g Fresh thyme
- Enough salt
How to Make Lamb Shank Recipe with Plum Sauce?
- Oil is added into a saucepan. Plum, lamb shank and tomato paste are added into the oil we have fried.
- When the roasting process is completed, the cooking process is continued by adding water and boiling for an average of 2 hours until the meat is separated from the bone.
- When the cooking process is complete, the meat is separated from the bones.
- Add water to a separate pot, add enough butter, saffron, and salt.
- When the water boils, add the previously washed rice and let it rest for 15 minutes by closing the lid.
- Place a circle in the middle of the plate, add saffron rice to the bottom, and then add the cleaned lamb shanks.
- Serve garnished with fresh thyme and plum sauce.
History:
Until the time of Sultan Murat II, father of Mehmet the Conqueror, the food order was very simple and the variety was less at both public and palace tables. The development and formation of the Ottoman cuisine only started after the period of Murat II.
Many dishes from the Ottoman tables to this day have been made a little more modern and are still exhibited in prominent places today. Saffron rice is a popular pilaf of Ottoman origin and has become a delicious and elegant dish that complements each other with lamb. Lamb dishes have come to the fore in many of the most popular dishes of their cuisine.
Other Photos
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Even looking at the pictures made me hungry, I'll try it right away. Thanks.
Master Muhsin, I would like to ask you for the recipe of the date dessert with figs. Please give the recipe as soon as possible. Thanks in advance :)
hello, this is an amazing meal. There is no doubt that it is both very stylish and deliciously delicious.
It's great :) thanks to you, I got rid of worrying about what I cook every day, thanks a lot….
Look, my dear nilay, it's coming during the feast of sacrifice, where is the fig date dessert, I'm looking forward to the recipe, if it reaches the feast, I'll make it, after I make it, I'll make a pff like you, of course, if I can make it as nice as you, my dear, I will not be around for a while, so I congratulate the feast of the sacrifice just in case
heyy it looks like a great thing :)….where are you
My dear nilay, I'm looking forward to the recipe of the fig date dessert, my dear, don't forget, I didn't forget, let's not forget our master muhsin, thank you
Plum with lamb sounds weird but I'm sure it tastes great :)
I will share the fig date dessert with you very soon. Our surprises will continue :))
Master muhsin, I've been following this recipe for months, let's taste this wonderful dessert.
Lamb meat and plum created a different and pleasant combination. There is a real fig date dessert, off off :)
It's really interesting, it takes courage to try the combination of plum and meat, but this kind of food was always made in the Ottoman Empire, so since you know the taste of your mouth in the Ottoman Empire, I think it may be very good, I say it is useful to try this dish.
Your hands look like a very nice place. We would like to go at the first opportunity. I want to try the recipe this holiday.
We had a very enjoyable experience :) I also included this recipe on my Eid-al-Adha menu :)