Cyprus-Forum.com

[CBBB]

It looks like the sort of dish where you just chuck everything into the pot and leave it to cook very slowly for 4 or 5 hours.

I need a clay pot like that to complete my culinary equipment, where can I get one Halil?

[Tim Drayton]

Halil,

I just bought a very large clay oven cooking "pan" and want to make the above dish today, so can you please give me the instructions on how you cooked the above.

Thanks.

Long time no see. Where have you been, if that is not an indiscreet question?

Hi Tim,

I was in "motherland " Turkey for couple of weeks, both in Ankara and in the Cappadocia region where I spend some time as a kid in both place. I came across a little village by the name of Kaymakli in the Cappadocia region. I was surprised to see such a name for a village in Turkey, which of course is the name of a place from where I'm from in Cyprus, Küçük Kaymakli.

I also had very interesting discussions with some of the natives on the Cyprus issue with some interesting remarks and comments by them. Same with a TC (family connections through marriage) whom I also spoke to who had views no different than our in-house NeoPartitionist here on the forum.

It was also interesting at my arrival at the airport's passport control when the officer asked where I was from in English based on my British passport being used, which clearly states place of birth as being Nicosia, which I said "Cyprus". He then asked, "North Cyprus" and I said, "NO just Cyprus, since that's all there was when I was born". He then started to hit few more keys on his keyboard before showing me his ID badge that we both had a same name which it seemed to have pleased him. Without further delay, I was allowed to pass into the country. I'll try to write the comments of others on Cyprus in the appropriate thread soon before I head out to the states in a few days time..

I get the impression that most people in Turkey have a very shallow and limited knowledge of Cyprus, mainly because the media in mainland Turkey does not report much news from the 'baby motherland', and a very simplistic nationalistic spin is put on the limited coverage that is provided.

[insan]

Halil,

I just bought a very large clay oven cooking "pan" and want to make the above dish today, so can you please give me the instructions on how you cooked the above.

Thanks.

Long time no see. Where have you been, if that is not an indiscreet question?

Hi Tim,

I was in "motherland " Turkey for couple of weeks, both in Ankara and in the Cappadocia region where I spend some time as a kid in both place. I came across a little village by the name of Kaymakli in the Cappadocia region. I was surprised to see such a name for a village in Turkey, which of course is the name of a place from where I'm from in Cyprus, Küçük Kaymakli.

I also had very interesting discussions with some of the natives on the Cyprus issue with some interesting remarks and comments by them. Same with a TC (family connections through marriage) whom I also spoke to who had views no different than our in-house NeoPartitionist here on the forum.

It was also interesting at my arrival at the airport's passport control when the officer asked where I was from in English based on my British passport being used, which clearly states place of birth as being Nicosia, which I said "Cyprus". He then asked, "North Cyprus" and I said, "NO just Cyprus, since that's all there was when I was born". He then started to hit few more keys on his keyboard before showing me his ID badge that we both had a same name which it seemed to have pleased him. Without further delay, I was allowed to pass into the country. I'll try to write the comments of others on Cyprus in the appropriate thread soon before I head out to the states in a few days time..

I get the impression that most people in Turkey have a very shallow and limited knowledge of Cyprus, mainly because the media in mainland Turkey does not report much news from the 'baby motherland', and a very simplistic nationalistic spin is put on the limited coverage that is provided.

Do u reckon that Turkish officials or high ranked army officers and even most of our politicians or so-called journalists have a deep knowledge abt history of Cyprus? No, only the researchers in Turkey and in Cyprus have that deep knowledge abt Cyprus.

[halil]

Served with Suzme Yogurt , Salad and EFES ................

Halil, that looks absolutely delicious.!

Could you write down the cooking instructions please, like what temperatures and how long. Usually such cooking as above requires high temperature first for a while then lowered for the long slow cooking. Also, did you add any water into the pot or not, or are the juices purely from the lamb meat.

Cut Meat an potatoes in even pieces and place into stoneware or steel pot. Add water, salt, spices, bay leaves and herbs. Cover pot with aluminium foil tightly and put into preheated oven. Let it stew for 3 hours.

-1 Portion -



Ingredients:



400 gr. of goat meat on the bone

2 middle size potatoes

1 glass of water

Salt

2 bay leaves

Seasoning

Herbs


afiyet olsun

[Kikapu]

Served with Suzme Yogurt , Salad and EFES ................

Halil, that looks absolutely delicious.!

Could you write down the cooking instructions please, like what temperatures and how long. Usually such cooking as above requires high temperature first for a while then lowered for the long slow cooking. Also, did you add any water into the pot or not, or are the juices purely from the lamb meat.

Cut Meat an potatoes in even pieces and place into stoneware or steel pot. Add water, salt, spices, bay leaves and herbs. Cover pot with aluminium foil tightly and put into preheated oven. Let it stew for 3 hours.

-1 Portion -



Ingredients:



400 gr. of goat meat on the bone

2 middle size potatoes

1 glass of water

Salt

2 bay leaves

Seasoning

Herbs


afiyet olsun

Thanks Halil.

You forgot the most important information however. At what temperature did you cook it.?

I used my new pot brought from Turkey and cooked potatoes and chicken in the oven in the same method as yours. I felt too lazy to drive to my Turkish butcher for a lamb shoulder as it was getting late to cook. By the way. This pot just about fits in to the oven. It's huge. Another 1/2 inch wider and I would had my own "goose" cooked.!

I used temperatures at 425°F...220°C...Gas mark 7.... for about 4 hours covered with aluminium foil. Patatoes were tasty and "soft" while the chicken drums were close to falling off the bone.

For a leg of lamb/shoulder cooking temperatures, use the above settings while uncovered for half an hour then cover well and reduce temperature to 275°F...140°C....Gas mark 1.... for further 3-4 hours. You cant go wrong.!

[CBBB]

I still don't know where to get a clay pot!!!

[Kikapu]

I still don't know where to get a clay pot!!!

Where are you located, CBBB.?

I don't want to brag, but my large clay pot only cost me 20 Turkish Liras/ 10 Euros and that was the asking price by the shop owner.!

Transporting it back to Switzerland was a task however, but managed it all the same.!

[halil]

I still don't know where to get a clay pot!!!

do u need one CBBB ?

[halil]

Served with Suzme Yogurt , Salad and EFES ................

Halil, that looks absolutely delicious.!

Could you write down the cooking instructions please, like what temperatures and how long. Usually such cooking as above requires high temperature first for a while then lowered for the long slow cooking. Also, did you add any water into the pot or not, or are the juices purely from the lamb meat.

Cut Meat an potatoes in even pieces and place into stoneware or steel pot. Add water, salt, spices, bay leaves and herbs. Cover pot with aluminium foil tightly and put into preheated oven. Let it stew for 3 hours.

-1 Portion -



Ingredients:



400 gr. of goat meat on the bone

2 middle size potatoes

1 glass of water

Salt

2 bay leaves

Seasoning

Herbs


afiyet olsun

Thanks Halil.

You forgot the most important information however. At what temperature did you cook it.?

I used my new pot brought from Turkey and cooked potatoes and chicken in the oven in the same method as yours. I felt too lazy to drive to my Turkish butcher for a lamb shoulder as it was getting late to cook. By the way. This pot just about fits in to the oven. It's huge. Another 1/2 inch wider and I would had my own "goose" cooked.!

I used temperatures at 425°F...220°C...Gas mark 7.... for about 4 hours covered with aluminium foil. Patatoes were tasty and "soft" while the chicken drums were close to falling off the bone.

For a leg of lamb/shoulder cooking temperatures, use the above settings while uncovered for half an hour then cover well and reduce temperature to 275°F...140°C....Gas mark 1.... for further 3-4 hours. You cant go wrong.!

sorry 220°C electrical oven .

also i made it in bread oven too.

[insan]

Served with Suzme Yogurt , Salad and EFES ................

Halil, that looks absolutely delicious.!

Could you write down the cooking instructions please, like what temperatures and how long. Usually such cooking as above requires high temperature first for a while then lowered for the long slow cooking. Also, did you add any water into the pot or not, or are the juices purely from the lamb meat.

Cut Meat an potatoes in even pieces and place into stoneware or steel pot. Add water, salt, spices, bay leaves and herbs. Cover pot with aluminium foil tightly and put into preheated oven. Let it stew for 3 hours.

-1 Portion -



Ingredients:



400 gr. of goat meat on the bone

2 middle size potatoes

1 glass of water

Salt

2 bay leaves

Seasoning

Herbs


afiyet olsun

Thanks Halil.

You forgot the most important information however. At what temperature did you cook it.?

I used my new pot brought from Turkey and cooked potatoes and chicken in the oven in the same method as yours. I felt too lazy to drive to my Turkish butcher for a lamb shoulder as it was getting late to cook. By the way. This pot just about fits in to the oven. It's huge. Another 1/2 inch wider and I would had my own "goose" cooked.!

I used temperatures at 425°F...220°C...Gas mark 7.... for about 4 hours covered with aluminium foil. Patatoes were tasty and "soft" while the chicken drums were close to falling off the bone.

For a leg of lamb/shoulder cooking temperatures, use the above settings while uncovered for half an hour then cover well and reduce temperature to 275°F...140°C....Gas mark 1.... for further 3-4 hours. You cant go wrong.!

Yes be Kikapu! It looks juicy and delicious... Did u eat all in one go? 15 chicken drums and abt half a kilo of potatoes? Good appetites!