Etli Nohut, roughly translated as "Chickpeas with Meat," combines tender chunks of succulent lamb or beef, creating a perfect blend of flavors. Often served with rice pilaf, this staple dish has been passed down through generations, embodying the essence of home cooking.

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Links to some of the ingredients and equipments I use (Affiliate links*):
🍳 Vegetable grill pan: https://amzn.to/3N8KrDU
🍳 Baking Sheet: https://amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0
🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq
🍢 Square Skewers: https://amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80
🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48

Ingredients:
• 1.5 cups chickpeas, 300 g – soaked overnight
• 500 g lamb shoulder or leg, cut into small cubes
• 500 g lamb bones with marrow
• 1 onion
• 4 cloves of garlic
• 3 tbsp butter
• 2 medium carrots, diced
• 1 tbsp tomato paste
• 2 tbsp Turkish chili paste – biber salcasi
• 1 tsp pul biber or Aleppo pepper flakes
• 1/2 tsp powdered cumin
• 1/2 tsp black pepper
• 2 tsp salt or to taste
• 1.5 liter lamb or beef stock
• Juice of 1/2 lemon
• 2 dried chilies, optional for extra heat

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.