Slow-braised for 5 hours in earthenware clay pots over wood embers. Tender lamb raised on wild mountain thyme, whole shallots, garlic, and rich churned butter.
💡 Tip: Recommended to taste at historical venues around the Grand Bazaar & Koza Han.
Dip crusty village sourdough bread directly into the thyme-infused rich meat juices.
Frequently Asked Questions About Keles Mountain Lamb Stew
Where is Keles Mountain Lamb Stew famous and which district does it belong to?
Keles Mountain Lamb Stew is a traditional delicacy associated with the Keles district of Bursa.
Where to eat Keles Mountain Lamb Stew in Bursa?
Keles town center and Kocayayla plateau restaurants
What are the gourmet tips and how to best enjoy Keles Mountain Lamb Stew?
Dip crusty village sourdough bread directly into the thyme-infused rich meat juices.
Other Famous Bursa Delicacies
Authentic Bursa Iskender Kebab
Invented in 1867 by Iskender Efendi in Bursa's historic Kayhan Bazaar. Sliced lamb doner laid over warm pita bread, drenched with hot tomato sauce, sizzling browned churned butter, and served with rich strained yogurt. Registered Geographical Indication.
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Bursa Meatballs on Flatbread (Pideli Köfte)
Bursa's delightful twist on Iskender Kebab: charbroiled juicy ground meatballs placed on warm, cubed pita bed, bathed in rich tomato sauce and sizzling browned butter, with thick yogurt.
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Registered İnegöl Meatballs
Created in the 1890s by Balkan immigrant Mustafa Efendi in İnegöl. Springy cylindrical meatballs made solely with aged beef, lamb, salt, and sodium bicarbonate, without overpowering spices. Registered Geographical Indication.
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