Antep Şiveydizi is protected in Türkiye as geographical indication number 331. The registered Gaziantep method specifies equal trimmed amounts of thick spring onions and green garlic, plus lamb, chickpeas, strained yogurt, egg and mint oil. This recipe keeps those defining proportions and the traditional tempering sequence; the only safety-minded change is to pat the lamb dry rather than wash raw meat.
Antep Şiveydizi — Recipe Card
Gaziantep lamb, spring garlic and yogurt stew
Makes 6 servings · Serves 6 as a main dishUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Antep Şiveydizi
Soak the chickpeas
Cover the chickpeas with plenty of lukewarm water and soak for 6–8 hours or overnight. Drain, rinse and discard the soaking water.
Start the lamb broth
Put the dry lamb in a heavy pot with the 1.5 litres/6 1/4 cups hot water. Bring slowly to a boil, then skim the foam from the surface without stirring it back into the broth.
Cook the lamb and chickpeas
Add the drained chickpeas and half the salt. Lower to a gentle simmer, partially cover and cook for 90–120 minutes, until both lamb and chickpeas are completely tender. Keep the lamb submerged, adding a little extra hot water only if necessary. It will pass 63°C/145°F early in cooking; tenderness is the final cue.
Prepare the spring vegetables
While the lamb cooks, wash and trim the spring onions and green garlic. Use the white and pale-green portions and cut them into even 3 cm/1 1/4-inch lengths. Save the darker tops for another dish.
Simmer the alliums
When the lamb and chickpeas are tender, add the spring onions, green garlic and remaining salt. Simmer gently for 20–30 minutes, until the pieces are tender but still hold their shape.
Temper the yogurt
Whisk the yogurt and egg in a separate saucepan until completely smooth. Set over low heat and whisk steadily in one direction. Add about 480 ml/2 cups of hot broth from the stew a ladle at a time, whisking after every addition, until the mixture is steaming and beginning to swell.
Finish the stew
Pour the hot yogurt mixture into the stew in a slow stream while stirring. Continue stirring over low heat until the first gentle bubble appears, then remove from the heat. Do not let it boil hard. Taste and adjust only with the measured seasoning already reserved.
Make the mint oil
Warm the olive oil in a small pan over medium-low heat. Add the dried mint and swirl for 20–30 seconds, just until the oil turns fragrant and green-flecked; do not brown the mint. Spoon it over the stew, add the black pepper and serve hot.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/gaziantep-lamb-and-yogurt-stew-antep-siveydizi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Registered proportions
The defining Gaziantep registration uses 500–600 g each of trimmed spring onion and green garlic for 500–600 g lamb, with 900–1000 g strained yogurt. The unusually generous alliums are intentional, not a typo.
Green garlic matters
Fresh green garlic gives Şiveydiz its identity. Mature garlic cloves alone cannot replace its volume or gentle flavor. If green garlic is unavailable, wait for spring rather than presenting a leek-and-garlic stew as registered Antep Şiveydizi.
Heat level
No added chili. Black pepper provides only a mild warmth; the registered dish is aromatic rather than hot.
Food safety
Do not wash raw lamb, because splashing can spread bacteria. Keep it separate from the ready-to-eat ingredients, and cool the finished dairy-and-meat stew promptly after serving.
How to store and reheat Antep Şiveydizi
Divide leftovers into shallow containers and refrigerate within 2 hours at 4°C/40°F or colder. Eat within 3–4 days. Reheat only once over gentle heat, stirring often, until the center reaches 74°C/165°F; the yogurt may look slightly grainy but remains usable when safely handled.
Antep Şiveydizi: questions and answers
Can I use canned chickpeas?
Yes for convenience, although the registered method begins with dried chickpeas. Use 170 g/6 oz drained cooked chickpeas and add them with the spring onions and green garlic so they do not become mushy.
Can Greek yogurt replace Turkish strained yogurt?
Use a plain, full-fat Greek-style yogurt with no thickeners if Turkish süzme yoğurt is unavailable. Keep the same 950 g quantity and bring it to room temperature before tempering.
Why did my yogurt sauce split?
The yogurt was probably cold, heated too quickly or boiled hard. Start with room-temperature yogurt, add hot broth gradually and keep the heat low while whisking continuously.
What should I serve with Antep Şiveydizi?
Warm Turkish pide is traditional and useful for the yogurt broth. A modest serving of bulgur pilaf also works, though the chickpeas already make the stew substantial.
