Turkish cuisine · Dough, Pasta & Rice

Tirit (Bread with Broth)

Toasted flatbread cubes in rich lamb broth, topped with tender meat, garlic yogurt and butter.

Ingredients · for 4 servings

• 600 g lamb shoulder
• 2 flatbreads
• 400 g yogurt
• 3 cloves of garlic
• 60 g butter
• 1 onion
• 1.5 l water
• 1 tsp Aleppo pepper flakes
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Cut the lamb shoulder into large chunks, place in a pot with the halved onion and 1.5 l cold water, bring to a boil, carefully skim off the gray foam and simmer covered over low heat for 70–80 min. until the meat falls apart.
2. Remove the meat, shred into bite-sized fibers with two forks and keep warm; strain the broth through a sieve, season with salt and pepper and keep hot.
3. Cut the flatbread into cubes about 3 cm in size and toast on a baking sheet at 200 °C for 8–10 min. until dry on the outside and lightly browned.
4. Crush the garlic with a pinch of salt into a paste and stir into the room-temperature yogurt so it won't curdle later.
5. Layer the bread cubes in a deep serving dish and pour about 500 ml of the boiling-hot broth over them evenly, so they soak it up without falling apart.
6. Top with the meat, spread the garlic yogurt over it, brown the butter with the pepper flakes until foaming and pour it sizzling hot over the dish; serve immediately.