This chilled lamb trotter appetizer is made by simmering the trotters for a long time, then cooling and slicing them with their own gelatinous cooking liquid. The meat broth can be frozen after cooking, so the dish can be prepared days ahead.
Bring the cleaned lamb trotters and water to a boil. Skim off the foam that forms at the first boil, then add the onion and bay leaf. Simmer over low heat for 40 minutes, until the meat separates from the bone.
Remove the bones and return the meat to the strained broth with the salt. Pour it into a mold and refrigerate for at least 4 hours, until gelatinous.
Unmold and slice thinly. Mix the vinegar with the crushed garlic, drizzle it over the slices, and serve.
Skim off the foam as soon as the liquid first boils, or the broth will remain cloudy. Do not shorten the chilling time; if you slice it before the gelatin has fully set, it will fall apart. No major allergens listed.
Sarımsağı ezmek yerine ince kıyıp kullandım, sos daha az keskin oldu ama dişe gelen küçük parçalar bazı misafirlerin hoşuna gitmedi. Bir dahaki sefere yine ezerek yaparım.
Dört saatlik soğutmanın sonunda jöle tam kıvamında tuttu, ince dilimlerken hiç dağılmadı, kenarları da düzgün kaldı.
Sirkeli sosa editör notundaki gibi bir tutam pul biber ekledim, klasik tadı bozmadan mezeye hafif bir sıcaklık kattı; ailem de fark etmeden tabağı bitirdi ve tekrar istediler.
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