Lamb and Vegetables on Croûtons

Name: Lamb and Vegetables on Croûtons (Keledos)
Yield: To Serve 4-6
Cuisine: Turkey
Ingredients: salt to taste; 250 g/8 oz potatoes, peeled and cubed; 1½ quantities yoghurt and garlic sauce; 50 g/2 oz bulgur; 100 g/3½ oz melted butter; 125 g/4 oz day-old bread, cubed and toasted in the oven; 125 g/4 oz lamb on the bone; 125 g/4 oz green lentils; 50 g/2 oz chickpeas; 250 g/8 oz leeks, thinly sliced

Keledos

Preparation info

To Serve
4-6

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

This dish comes from Van in eastern Turkey. It can also be served as a soup without the bread.

Ingredients

50 g/2 oz chickpeas
125 g/4

Asia
Turkey
Main course
Mediterranean
Soup

Method

Soak the chickpeas and lentils for 7-8 hours. Drain and boil in fresh water for 30 minutes. Strain.

Put the meat, parboiled chickpeas and lentils and the bulgur in 1 L/1¾ pints water, bring to the