Basturma of Lamb

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Darra Goldstein

Published 1999

  • About


  • 2 cups pomegranate juice
  • ¼ cup olive oil
  • 1 teaspoon


Mix together the pomegranate juice, olive oil, salt, pepper to taste, bay leaf, and garlic. Marinate the lamb overnight in this mixture. The following day, place the meat on skewers, alternating (if desired) with eggplant cubes.

Grill over hot coals for about 10 minutes. Serve with tkemali sauce.