A Turkish specialty. The meat becomes so tender you can pull pieces off with your fingers.

Ingredients

　　1 leg of young, tender lamb (about 4 pounds)

　　2 large bunches of scallions, chopped

　　1 bunch of fresh dill or chervil, finely chopped

　　1 large onion, quartered

　　1 cup water

　　2 tablespoons oil

　　Salt and pepper

　　Clean the leg of lamb and remove excess fat. Put it in a saucepan or casserole with the scallions, herbs, and onion. Add water and oil, and season with salt and pepper. Cover and simmer gently for about 2 1/2–3 hours, or until very tender, turning the lamb over occasionally, and adding a little more water as necessary.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf