Shiveydiz

(Şiveydiz - Gaziantep-Southeast Anatolia Region)

250 gr. lamb, cut in cubes
2 tbsp extra virgin olive oil
1/2 + 1 cup warm water
1/2 cup chickpeas, canned, rinsed
4 fresh onions, only white part, cut in chunks
4 fresh garlic stalks, cut in chunks
Salt
Pepper

Yogurt Sauce:
2 tbsp creamy yogurt
1 egg yolk
1 tbsp flour

Butter Mint Sauce:
1 tbsp butter
1 tbsp dry mint

Saute the lamb cubes with olive oil until their colors turn to light brown. Add the 1/2 cup warm water and cook until the lambs are tender. Then add the chickpeas, 1 cup warm water, fresh onion, fresh garlic stalks, salt and pepper. Cover and cook until all the vegetables are tender at low heat. If it necessary add a little bit more hot water. Take out couple of spoon juice from the dish. Mix with the yogurt sauce. Then pour it back into the pot. Simmer for about 5-6 more minutes without the lid.

Place the butter in a small frying pan. When it begins spitting, stir in the mint and pour into the dish. Serve the Shiveydiz with Turkish Rice Pilaf.

2 servings.

Another Summer dish...before the season ends:)