Ankara Pan Dish

A traditional oven dish made by roasting lamb shoulder or neck meat with tomatoes, pepper and butter, and steeping it in a copper pan with barley noodles or rice pilaf.

History: A historical banquet meal sent to the stone oven on copper trays as a special occasion meal in old Ankara vineyard houses and Ahilik guild meetings.

Production Method: The meat is softened in its own juice over high heat, the roasted barley is combined with the noodles, the broth is added and cooked in the oven until the water is absorbed.