Çay

Strong black tea brewed in a two-tiered çaydanlık and poured into tulip glasses, the heartbeat of Turkish hospitality.

Ingredients

• 400g lamb shoulder
• 400g bulgur wheat
• a handful of finely chopped red onion
• 2 tsp ground cumin
• 2 tbsp unsalted butter
• a generous handful of red onions
• a handful of fresh mint, chopped
• a generous spoonful of toasted pine nuts
• 400ml beef stock

Instructions

1. 1

   Combine the pide bread and beef stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the ground cumin and crumbled feta, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 20 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with plain yogurt, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with mint just before serving.

💡 Tips