A delicious Turkish dish—the rich meat is offset by the cool yogurt.

　　

Ingredients

serves 6

　　6 sheep’s feet

　　Rind of 1/2 lemon

　　2 large cloves garlic

　　Salt and pepper

　　6 thin slices bread, crusts removed, toasted

　　

For the Garnish

2 cups plain whole-milk yogurt

　　2 cloves garlic, crushed

　　Salt and white pepper

　　3 tablespoons butter

　　1 teaspoon paprika

　　

Step 1

Scrub the feet thoroughly. In a large pan, blanch them in boiling water for 5 minutes and throw out the scum with the water.

　　

Step 2

Cover with fresh water, and add the lemon rind, garlic, salt, and pepper. Bring to the boil and simmer for 3–4 hours, until the meat is practically falling off the bones.

　　

Step 3

Lay the slices of toast in one layer in a large shallow ovenproof dish, and moisten well with stock from the feet. Extract the feet and bone them, arranging the meat on top of the soaked toast. Sprinkle on more stock if the dish seems too dry (reserving some for the garnish), cover, and keep warm, or reheat when ready to serve.

　　

Step 4

Prepare the garnish when ready to serve. Beat the yogurt with a few tablespoons of stock, the garlic, salt, and white pepper. Melt the butter in a small saucepan and add paprika.

　　

Step 5

Remove the dish from the oven and serve smothered with the yogurt and sprinkled with a trickle of red paprika butter.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf