Ingredients (Serves 5)
1 kg fresh broad beans
½ kg cubed meat
1 small bowl sumac
1.5 tablespoons tomato paste 4-5 fresh garlic cloves
2 tablespoons plain oil Salt

Preparation
Sumac is soaked in a deep bowl and left to rest. Two glasses of water are added to the meat that is washed and placed in the pot and left to boil. On the other hand, the broad beans are washed, their heads are cut off and cut into two cm lengths. First, four spoons of oil are added to the meat that has absorbed its water, then it is fried with the broad beans and tomato paste, salt is added and left to cook. When it is almost cooked, the sumac water that is strained through a wire strainer is added to the pot. Before the dish, which is left slightly watery, is taken off the heat, finely chopped fresh garlic is added, boiled for a while and the heat is turned off. It is served on a serving plate and eaten with plain rice/bulgur pilaf.

*Eşkipak in Urfa mouth

Source: Taste from Tandoor / Lütfiye AKALIN