Lamb Mutancana

Hello Dear Friends,

This summer, even starting from spring, I went to many places other than the summer house. Some of these were for work, some for exploring new settlements. We came to Antalya on the last holiday leave of the year, thinking that it would not be possible to finish the summer without visiting Delphin Hotels, which has been my favorite for the last 3 years. I'm glad we came, I rested as much as I haven't in a long time.

As you know, I'm a bit of a hassle and I'm not the type who likes to stay in one place. Therefore, all inclusive holiday systems are not suitable for me. Except for one place, it is here… This hotel, which is quite large, offers you many enjoyable activities. You are both in the crowd and you can find a quieter corner whenever you want. For example, if you want to rest your head by the pool, you can go to the relax pool, if you want to have fun with your child, you can go to the big pool, if you want some adventure, you can go to the slides. There is also a huge pier if you want the sea to be cool, let the drinks come to my feet.

Since my biggest interest is food and there are 9 different à la carte restaurants that perform World and Turkish Cuisine very well, there are also extra advantages. He did not offend me when he said to Mert Güvendeger, the wonderful chef of the à la carte restaurant, that I would definitely like to share some of these dishes with my followers. Thus, we have prepared 2 different meat dishes for you before the feast of sacrifice.

The first of these is Mutancana, one of the most popular dishes of the Ottoman Palace Cuisine in recent years.

Its history is;

“It is a dish of the Ottoman palace cuisine, made using red meat or chicken, dried fruits, honey and almonds. mutancanaIt is among the favorite dishes of Fatih Sultan Mehmet Han. It entered the palace kitchen from the Thrace region in the 15th century.”

I would also like to thank him and the whole team for their interest and kindness.

Those who are wondering about my vacation photos my instagram account here can reach. Moreover Delphin Hotels You can also get information about it here.

Love…

Ingredients for Lamb Mutancana Recipe

• 1 kg leg of lamb
• 12 shallots
• 5 cloves of garlic
• 4 spoonful butter
• 1 tablespoons of flour
• 1 cups of broth
• 6 dried figs
• 6 dried apricots
• 10 dried red grapes
• 10 dried red plums
• 20 unsalted almonds
• 1 tablespoon of honey
• 1 pinch of sumac
• 1 pinch of salt

For the Broth:

• 1 lamb shank
• 2 liter of water
• One head of onion (peeled)
• 1 carrot (chopped coarsely)
• 2 bay leaf
• 1 pinch of black pepper

How to Make Lamb Mutancana Recipe?

1. Since the production time takes a long time, we must first take the lamb buyon, that is, the broth, from the shin bone of the lamb. For this, 1 lamb shin bone, 2 liters of water, one onion, 1 carrot, 2 bay leaves, 1 pinch of black pepper are boiled for about 2 hours. The prepared broth is filtered and set aside.
2. Take the lamb leg that you have cut into cubes in a deep pot. Let it boil over medium heat and cook it until it absorbs again.
3. Add the butter and add the shallots and garlic and continue frying.
4. After 2 minutes, add the broth you prepared and strained.
5. Add almonds, figs, apricots, red grapes, red plums and honey in order, excluding flour.
6. Finally, add the flour and cook for another five minutes on low heat.
7. Take our food from the fire and let it brew for 10 minutes, then serve.