Türkiye
New Anatolian Lamb
Istanbul, Türkiye
85 USD/ ₺2900 TRY
Slow-cooked Anatolian lamb served with traditional heritage grains, smoked freekeh, and a delicate reduction of local herbs. Chef Maksut Aşkar's reinterpretation of a centuries-old recipe using endangered ingredients from Turkey's Ark of Taste.
Cultural Significance
Represents Neolokal's "New Anatolian Kitchen" philosophy — preserving Turkey's endangered food heritage while introducing modern culinary techniques. The heritage grains used are sourced from small Anatolian farmers keeping ancient traditions alive.
Key Ingredients
Anatolian lambSmoked freekehHeritage grainsWild fennelSumac
Preparation Method
The lamb is slow-cooked for 12 hours at low temperature, then finished with a light sear. The freekeh is smoked using cherry wood, and the heritage grains are soaked overnight before gentle simmering with wild herbs.