Murdumuk is a legume grown in Antep and Adiyaman that is rarely used today. Its grains are between chickpea and lentil in size, with a more earthy flavor than either. The dried grains are firm, so they are boiled for a long time; add tomato paste only after they soften. If the acid in the paste is added too early, the skins harden and the murdumuk will not cook through.
Drain the soaking water, cover the murdumuk with fresh water, and bring to a boil. Skim off the foam and cook over low heat for 45 minutes. It is ready when a grain can be crushed between your fingers; do not add tomato paste or tomatoes yet.
Melt the butter in a separate pot and brown the cubed lamb over high heat. The meat will first release its juices; after they evaporate, the edges will begin to brown.
Add the diced onion and cook, stirring, until translucent.
Pour the cooked murdumuk and its cooking water over the meat. Cook over low heat for 20 minutes, then add the salt.
Add the tomato paste and red pepper flakes and boil for 6 more minutes. Add the tomato paste at this stage; acid added earlier hardens the skins, leaving the grains firm even when the dish appears cooked.
Soak the murdumuk in cold water overnight and be sure to discard the soaking water. This legume is a traditional food to eat occasionally, not a daily staple. It should not be served frequently to children or pregnant people. Allergens: Contains milk and dairy products based on the ingredient list. Check packaged product labels for other allergens.
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