Recipe
Preparation
Tirit, which can be prepared in any season, begins with cutting half a kilogram of lamb into small pieces. The meat is cooked in a covered pot until it releases and reabsorbs its juices. One cup of hot water is then added to soften the meat.
In a separate pot, two onions are sliced piyaz-style and sautéed in oil. The cooked lamb is added to the onions, and the mixture is brought to a boil and seasoned with spices.
Bazlama (or stale bread) is cut into small pieces and toasted in the oven. The hot meat mixture is poured over the toasted bread. Toasting the stale bread is optional and may be omitted based on preference. The dish is served topped with yogurt.