Ingredients (Serves 6)
3 kg shallots 1 kg lean cut meat
3 tablespoons of clarified butter
2 tablespoons of tomato paste 1 teaspoon of mixed spices
½ tea glass of pomegranate molasses Salt

Preparation
The peeled onion is boiled in a pot and poured into a strainer. On the other hand, the meat is cooked in the pot with the addition of water, and when it has completely absorbed its water, it is pinked in the oil. After the meat is roasted with the addition of tomato paste*, water is added and it is waited for it to boil. When the water boils, put the onions in the pot, add the spices and let it cook. Leave it slightly watery, add salt and pomegranate molasses (pomegranate syrup) just before turning off the heat and bring to a boil. Remove from the heat and eat with rice pilaf.

* In some homes, chickpeas are also added at this stage.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN