Kayisili Yahni

Stewed Apricots with Lamb

Preparation info

  • To Serve


    • Difficulty


Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

This version of stewed apricots is yet another speciality of Konya. It acquires a particularly delicious flavour when made with the sour apricots grown there. It can be served on slices of baked stale bread, as a tint (p. 128).


  • 250 G/8 oz fat scrag end of neck of lamb on the bone
  • 1 L/1 ¾


Put the meat in a pan, add the water and bring to the boil. Skim, then cover and simmer for 1 hour until the meat is cooked. Remove the meat from the bone, and return to the cooking liquor.

Pick over and wash the apricots, add them to the meat, and cover the pan. Bring to the boil, add the butter and salt and reduce the heat to very low. Cook for 10 minutes until the apricots are tender