Kuzu ve Mercimekli Üzümlü Yahni (KOO-zoo ve MER-ji-mek-lee OO-zoom-loo YAH-nee)
Hittite-Inspired Hearty Stew
Savor the flavors of a civilization that once thrived in Anatolia with this Lamb and Lentil Stew with Raisins. This dish is a warming blend of tender lamb, earthy lentils, and sweet raisins, spiced with cumin and aromatic herbs reminiscent of ancient Hittite culinary practices.
Recipe Directions
Sprinkle cubed lamb with salt. Heat skillet & add some olive oil. Brown meat in small batches. Put browned lamb into a heavy oven-proof pot.
Toast cumin seeds over medium-high. Remove from heat.
Add some olive oil to skillet & cook onions, leeks & garlic until browned. Add cumin seeds to the onions.
Add onion mixture, broth, rosemary & thyme sprigs to the lamb & bring to a boil on stove. Bake in oven 325 degrees for 2 hours with heavy lid.
You can cook it on top of the stove on low if you prefer, but you will have to stir it regularly and I find that a nuisance. The Hittite cook worked with coals under a tripod-supported pot.
At the two hour point, take it out of the oven. Fish out the large herb stems. Add 2 cups water, lentils, raisins & finely chopped rosemary & thyme. 2 cups of water was just right for me, but if your lid was less tight fitting, you may have to add more. Remember that the lentils will absorb twice or more of their volume in liquid & you want a nice soupy consistency to the end product.
Bring the stew back to temperature on top of stove for a few minutes before returning it to the oven to bake 1 hour more.History
Reflecting the Hittite legacy, this stew is a testament to the ancient art of blending meats, legumes, and spices, creating dishes that nourish both body and soul. More than a meal, this stew is a culinary connection to the past, celebrating the ingenuity of Hittite cooks who mastered the art of slow-cooked stews with the resources at hand.
Ingredients
1 lb. lamb cut into 1” pieces6 cups broth
2 cups water (added later)
2 tbsp olive oil (or more as needed)
1 onion, chopped
2 leeks, cleaned and thinly sliced
4 cloves garlic, finely chopped
1 tbsp whole cumin seeds
1 sprig rosemary + ½ tsp finely chopped
2 sprigs thyme + ½ tsp finely chopped
1/8 cup raisins
½ cup lentils
