Vişne Suyu

Chilled sour cherry juice pressed from morello cherries, sweet-tart and brilliantly red, a beloved Turkish classic.

Ingredients

• 1 kg lamb shoulder
• 300g simit rings
• 2 tbsp finely chopped red onion
• a pinch of dried mint
• 3 tbsp unsalted butter
• 200g green peppers
• a handful of fresh parsley, chopped
• butter-fried pita, for serving
• 2 cups water
• 2 tsp ground cumin
• 1 cup eggplant, sliced

Instructions

1. 1

   Combine the yufka pastry and water in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the Aleppo pepper and pomegranate molasses, 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 0 mins.

4. 4

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

5. 5

   Sweeten to taste with lemon wedges, 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.

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