Şanlıurfa yöresine ait etli nohutlu su kabağı 🍃 Semra Yetim

Hello everyone 🙋🏻‍♀️ Today, we're making this delicious, sour, and meat-chickpea dish, one of Şanlıurfa's most popular summer dishes. It's a must-try recipe, and you'll agree. 🥰🤗 Cabbage with Meat and Chickpeas Ingredients: 2 kg calabash 2 kg ripe tomatoes 500 g diced meat 100 g tail fat 4 cups boiled chickpeas A handful of salt 1 teaspoon lemon salt or grape juice Instructions: Tomato Juice: Slice 2 kg tomatoes, sprinkle with a handful of salt, and crush them thoroughly with your hands. Cover and let them sit for 1 hour to release their juices. After an hour, crush them again with your hands, cover, and let them sit for another hour. The salt should soak for a total of two hours. After two hours, crush the tomatoes thoroughly with your hands and strain the tomato juice through a steel strainer. Watch the video carefully for a better understanding. Set aside the crushed tomatoes and rinse them. Clean, cube, and wash the squash as shown in the video. Fry the tail fat thoroughly to release its oil. Remove the cartilage and add the cubed meat. Brown the meat, which has released its juices, and add the tomato juice. Once the tomato juice boils, add the squash and cook until cooked through. Taste and check for doneness. Add lemon salt or unripe grape juice to the thoroughly cooked squash, then add the chickpeas and cook for 10 minutes. The cooked dish is ready to serve. We don't add any spices; they don't suit this dish. Bon appetite to those who try it. Don't forget to subscribe to my channel and like my videos; commenting on the dishes you try will help others who will try it. I love you, goodbye 🙋🏻‍♀️🥰 Note: If you add the lemon salt too early, your meat will toughen and your meal will take longer to cook. #şanlıurfayemekleri #yöreselfoods #summerfood #meatsulufoods #şanlıurfa