52_eats

all purpose flour • water • large eggs • 10% fat lamb • very finely chopped parsley • large onions very finely chopped • black pepper • salt • passata (or 2 tablespoons of tomato paste watered down with 3tablespoons of the dumpling water) • butter (depending on how buttery you like it!)

dried haricot bean (ideally Ispir Seker Fasulye but these aren’t readily available outside Turkey) • medium onions • good quality olive oil • large clove of garlic • red pepper (in Turkey 2 x long green sweet peppers but they are not readily available in the UK) • lamb diced into 1cm cubes • bean stock (saved from the par boiled beans) • lamb/meat bone broth (this isn’t essential, most Turkish recipes use water but I find using meat stock gives a tastier sauce) • sugar • salt • tomato paste • passata or a grated tomato