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Diyarbakır gundelia and lamb stew

Serves 6Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Gundelia (kenger)42%
  2. Water25%
  3. Diced lamb21%
  4. Sumac 4%
  5. Clarified butter (ghee) 3%
  6. Wheat flour 2%
  7. Tomato paste 2%
  8. Garlic 1%
  9. Red pepper flakes 0%
  10. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Steep the sumac in part of the water for half an hour, strain and keep the liquid.

    30 min

  2. Clean and wash the gundelia and chop it coarsely. Soak it in water mixed with the flour so it does not darken, then drain.

  3. Salt the meat and fry it briefly in the melted ghee.

  4. Stir in the tomato paste and chili flakes, then the gundelia.

  5. Add enough sumac liquid and water to cover and cook until the meat is tender.

  6. Put the crushed garlic on top, rest briefly and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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