ET HASLAMA (TURKEY)

 



  • 1,76 lbs veal or lamb (boneless, in large pieces)
  • 2 onions (whole)
  • 3 cloves of garlic (whole)
  • 2 carrots (large, in thick slices)
  • 2 potatoes (large, cut into large chunks)
  • 1 leek (sliced)
  • 2 leaves of laurel
  • 4-5 grains of black pepper
  • Salt
  • Hot water
  • Fresh greens (for serving)

Wash the meat pieces thoroughly and place them in a large saucepan. Add enough hot water to cover it.
Put the pot on the stove and when it starts to boil, remove the foam. Next, add the onions and garlic whole.
Close the lid of the pot and cook slowly for about 1.5 - 2 hours by reducing the heat. Make sure the meat is completely tender and cooked.
When the cooking time is complete, remove the meat and onions from the pot and set aside. You can slice the meat or leave it in large chunks.
Add the carrots, potatoes and leeks to the pot. Add bay leaves, peppercorns and salt. Stir the mixture and keep it on high heat until it starts to boil again.
After it starts to boil, reduce the heat and cook for about 20-25 minutes until the vegetables are soft.
Add the meat and onions back to the pot and cook for a while longer so the meat is heated through.
Serve the meat stew hot. You can garnish with fresh greens and serve.

ENJOY YOUR MEAL

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