Calla
For 4 persons
Cooking Time: 70-80 minutes
½ kg oily filament
3 cups of water
10 -15 pieces of plum
1 tablespoon clarified butter
2 onions (finely chopped)
salt
Clean the meat, add to boiling water, and cook for about 1 hour until softened. Divide the plums and place the plums on meat.
Roast the onion and butter in a pan. Add on the meat with plum add salt and cover lid. Cook for about 15-20 minutes until the plums soften.
Place the meats on the plate, take the plums aroung the meat and serve.
Seljuks used plum, vinegar or sour grape for the non-existence of tomato in Anatolia for giving their food a sour taste. Calla is a kind of food made in Konya. The tariff was given with sour plum. Today, calla is also made with tomato paste; even when plums are not found, you can cook with plenty of tomatoes. Due to the season, a kind of sour plum was used instead of the sky plum.
