Recipe
Preparation This dessert, whose history dates back to ancient times but has gradually fallen into obscurity today, is known by only a limited number of people. Gerdan Tatlaması is typically prepared for special occasions, with lamb neck being the preferred cut. The meat is first boiled in a pressure cooker with a small amount of water, then transferred to a shallow dish. After pouring the cooking liquid over the meat, granulated sugar is added, and the mixture is cooked on the stove for a while to allow the meat to absorb the sugar, resulting in a concentrated syrup. Meanwhile, dried apricots and dried plums are arranged along the edges of the tray. As the lamb neck continues to brown on the stove, a spoonful of sugar is added each time the liquid is absorbed. Once one side is browned, the meat is turned over. After both sides have browned, one spoonful of honey is poured over each side, and the dessert is then ready to be served.