A traditional recipe native to the Ankara region, in which leg of lamb is wrapped in parchment paper with a sauce made of tomatoes and peppers, then baked in the oven. Cooked in its own steam, the meat stays extremely tender; served by opening the paper at the table, it's one of the special delights of hosting guests.
Mix the lamb thoroughly with onion, tomato, pepper, olive oil, salt, and spices.
Spread the mixture in the center of a sheet of parchment paper and wrap the paper tightly so no steam can escape.
Place the wrapped package on a baking tray and bake in a preheated oven until the meat is tender.
Carefully open the paper, transfer to a hot serving plate, and serve.
Important: If you don't wrap the paper tightly, steam escapes and the meat won't reach the desired tenderness. Caution: Be careful when opening the paper after taking it out of the oven so the hot steam doesn't hit your face.
If you use an oven bag instead of parchment paper, you'll get the same result; what matters is that the steam doesn't escape.
Admin DadaGastro · verified in test kitchenUzun zamandır aradığım tarif tam buymuş. Beklediğimden çok daha iyi çıktı.
İkinci kez yapıyorum, ilkinden de güzel oldu. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı.
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