Entree: Turkey – Turkish Kurdish Cuisine – Tirit (Shredded lamb stewed in broth and served over torn flatbread, often finished with yogurt and buttery pepper oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 1.5 lb (680 g) bone-in lamb shoulder or shank (for broth; meat will be shredded)
- 8 cups (1.9 L) water
- 1 large onion, quartered (about 8 oz / 225 g)
- 2 bay leaves
- 4 whole black peppercorns
- 1 tsp (6 g) salt for the broth, plus more to taste
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 tbsp (15 g) tomato paste
- 2 cloves garlic, minced (about 6 g)
- 8 oz (225 g) stale flatbread or pita, torn into bite-size pieces (or 3–4 cups / 225–300 g cubed)
- 1 cup (240 g) plain yogurt, whisked smooth
- 3 tbsp (45 g) unsalted butter
- 1 tsp (2 g) Aleppo pepper or crushed red pepper flakes (adjust to taste)
- 2 tbsp (8 g) chopped fresh parsley or mint for garnish
- Lemon wedges, for serving

Instructions

1. Place bone-in lamb, 8 cups (1.9 L) water, quartered onion, bay leaves, peppercorns, and 1 tsp (6 g) salt in a large pot. Bring to a simmer, skim any foam, then cover and simmer gently 1.5–2 hours until meat is very tender and falling from the bone.
2. Remove meat from broth and strain the broth into a bowl or another pot; reserve 4 cups (960 ml) of hot broth. Shred the lamb, discarding bones and excess fat, yielding about 1–1.25 lb (450–560 g) cooked shredded meat.
3. In a separate saucepan, heat olive oil over medium heat and sauté the finely chopped onion until translucent, 5–7 minutes. Add tomato paste and minced garlic and cook 1–2 minutes. Stir in the reserved 4 cups (960 ml) hot broth and bring to a gentle simmer.
4. Place torn flatbread in a large shallow serving dish or individual bowls. Spoon shredded lamb evenly over the bread. Ladle the hot broth-onion mixture over the bread and meat so the bread soaks but does not become a paste; adjust amount to preferred texture.
5. Dollop or drizzle whisked yogurt over each portion. In a small pan, melt butter until foaming, add Aleppo pepper or red pepper flakes, swirl 15–20 seconds to infuse (do not burn), and spoon the spiced butter over the yogurt.
6. Garnish with chopped parsley or mint and serve immediately with lemon wedges for squeezing.