Kemeli kavurma (sautéed lamb with desert truffles)
Ingredients
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb76%
- Desert truffle (keme)19%
- Clarified butter (ghee) 4%
- Ground black pepper 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Leave the desert truffles in water for a while to soften, scrape their tips with a knife, wash well in plenty of water and cut into cubes.
Boil the meat in a pot; after a while add the cleaned truffles and boil a little longer.
When the liquid has been absorbed and the truffles are soft, add the black pepper, salt and ghee, sauté for a while and take off the heat.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026