Merhaba! This is a regional herb meal, very popular in Aegean part of Turkey, sometimes never heard of in other regions. It is easy to find in spring open markets in Turkey, please have a look at the photo below so you will know what to look for. Its   roots are the healthful part of the thistle like plant. It is very good for the health and useful in medical theraphies. Some people sell it all ready to cook, some are lazy to do so. The roots have a brownish layer which has to be peeled off. You can do it with a patato peeler , you will see the white part just underneath. Using gloves to work with because the leaves may have needle effect, leave the green and healthy looking leaves to cook. Believe me it is worth to work a little, it has a very special taste and also good for you. Like all vegetables wash several times and leave in vinegar added water for half an hour.Then cut in small pieces, both roots and leaves. They are ready to cook.

Ingredients

1/2 kg sevketi bostan (after it has been peeled off)

200 gr cubed lamb meat (it’s nice without the meat as well)

5 tbsp olive oil

1 large onion

1 carrot, julien sliced

1 tsp salt

1/2 tsp ground black pepper

For the final touch: 1 lemon juice + 1 egg yolk

In a pot, bring the chopped onions, carrots and if you will have, meat to a nice color in olive oil then add the thistles and 2 cups of hot water, salt and pepper. I recommend to use a steam cooker for 40 minutes, if you have electric steam pot then use it on bean adjustment or in a regular pot on the stove you must cook it for an hour while watching its liquid level. After it is cooked and cooled down a bit, in a bowl whisk the egg yolk and lemon juice get a serving spoon of meal’s liquid and slowly add in the main pot. Gently stir with a spoon and let it rewarm, carefully not to boil. Enjoy serving something so nutricious and different to your loved ones. Afiyet olsun!