Traditional Turkish Bone-in Meat Stew
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- Yield: 4
- Serving: 4
- Prep time: 40 m
- Cook time: 3::0 h
- Ready in: 5:20 h
Traditional Turkish Bone-in Meat Stew, a traditional Turkish dish, is a hearty and flavorful bone-in meat stew. This recipe captures the essence of Turkish cuisine with its rich broth, tender meat, and delicate use of spices and herbs. It’s perfect for a family dinner or a cozy meal during the colder months.
Ingredients
- Ingredients
- For the Seasoning mixture
Ingredients
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For the Seasoning mixture
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Total Nutritional Values
Calories
2600
2600
Carbohydrates
40 grams
40 grams
Proteins
220 grams
220 grams
Fats
170 grams
170 grams
Fiber
8 grams
8 grams
Sugars
10 grams
10 grams
Instructions
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1-Prepare the Meat
Rinse the meat and place it in a large pot. Cover with water and bring to a boil. Skim off any foam that rises to the top.
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2-Add Vegetables and Seasonings
Add the onions, carrots, celery, garlic, bay leaf, peppercorns, and salt to the pot. Reduce the heat and simmer gently for about 2-3 hours, or until the meat is tender.
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3-Prepare the Seasoning Mixture
In a bowl, whisk together the egg yolks, lemon juice, and flour until smooth.
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4-Finish the Stew
Once the meat is tender, slowly ladle some hot broth into the terbiye mixture, whisking constantly. This tempers the eggs and prevents curdling. Gradually pour the tempered terbiye back into the pot, stirring gently. Cook for another 5-10 minutes, until the broth is slightly thickened.
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5-Serve
Remove the bay leaf and serve the stew hot, garnished with chopped parsley. Accompany with crusty bread or rice.
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Conclusion
Traditional Turkish Bone-in Meat Stew is not just a dish; it's a warming experience that brings comfort and satisfaction. Its robust flavors and tender meat make it a favorite in Turkish households.
Smart Tips
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Selecting Meat: Choose high-quality, fresh bone-in meat for the best flavor and tenderness.
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Skimming the Broth: Regularly skim the broth during the initial boiling to ensure clarity and purity of flavor.
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Simmering Time: Low and slow cooking is key. It ensures the meat becomes tender without falling apart.
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Seasoning Mixture: Be cautious while adding the hot broth to the egg mixture. Add slowly and whisk constantly to prevent the eggs from scrambling.
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Thickening the Broth: The terbiye adds a unique thickness to the broth. Adjust the amount of flour based on the desired consistency.
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Herbs and Spices: The bay leaf and peppercorns add depth. Feel free to experiment with other herbs like thyme or rosemary.
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Balancing Flavors: The lemon juice in the terbiye should not overpower the dish. Adjust it according to your preference.
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Serving Suggestions: Serve this dish with Turkish pilaf, crusty bread, or a simple green salad to balance the hearty stew.
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Storing Leftovers: Store any leftovers in the refrigerator and enjoy within 2-3 days.
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Reheating: Gently reheat the stew, adding a bit of water if needed to adjust the consistency.
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Presentation: Garnish with fresh parsley or dill for a burst of color and freshness.
