Karayazı yoghurt kavurma (Sele Qeli, fried lamb with garlic yoghurt)
Ingredients
- 1,500 gBone-in lamb
- 500 gYogurt
- 6 gGarlic
- 41.4 gSunflower oil
- 18.3 gSalt
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
- Bone-in lamb73%
- Yogurt24%
- Sunflower oil 2%
- Salt 1%
- Garlic 0%
Ingredients by weight, heaviest at the bottom.
Method
Cut the meat into medium-sized cubes, rinse and drain it.
Boil the meat pieces in a pot for 30 minutes.
30 minDrain the boiling liquid and fry the meat in the oil together with the salt.
Let the fried meat rest for a while.
Meanwhile prepare the garlic yoghurt in a separate bowl.
Put the meat on a plate; pour the garlic yoghurt over or beside it as you like and serve.
Where this recipe comes from
From a published work: quantities come from Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013); the method is written in our own words.
- Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013)Accessed: November 4, 2026
Last changed: November 1, 2026