Lamb Meat With Plum
"Lamb Meat with Plums", whose local name is "Erikli", belongs to Amasya Gümüşhacıköy district. The plum used is the "amasgen" type identified with Amasya. It is prepared for very important guests. It is served in heated tinned copper pots. This dish was also mentioned in the book "The Cook's Book", written in 1914 by Boğos Piranyan, Head Chef of Merzifon American College.
