Recipe
Preparation
This dish is commonly served on special occasions such as weddings, military send-off ceremonies, and pilgrimage celebrations. Tail fat, cut into small pieces, is placed on a heated sac griddle and combined with vegetable oil. Once the tail fat begins to melt, approximately 1 kilogram of diced lamb is added and cooked over high heat, stirring until the meat releases its juices and begins to brown. When the meat changes color, the heat is reduced. Spices are added, and the lamb is left to cook over low heat until tender.
The dish is traditionally served with fresh flatbread (yufka), bulgur pilaf, or rice pilaf.