Cooks this dish for paying guests · Verified chef · Answers buyers directly
12 h total40 min hands-onServes 6Easy
This recipe has reached the top of the ladder
LEGEND → —Beans, tomato paste, tail fat. Nothing else, and it takes all afternoon anyway.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Dried white beans000 g
Onion000 g
Tomato paste000 g
Red pepper paste000 g
Lamb tail fat000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Dermason beans and why the variety matters
Frying salca until the fat separates
Pot choice for a long low simmer
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 14 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: getting the beans soft without splitting them — step 8 of 14.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Huseyin Ozturk watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Never salting until the beans are soft
Skimming the first foam
Serving with pilav and pickles, always
The soaking water and when salt goes in, which is what decides whether the skins split before the middles soften.
Written by Huseyin Ozturk. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
1111 people cooked it, 91% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
