Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, June 09, 2014

Veal Stew with Arugula

(Rokalı Dana Yahni)

Veal Stew with Arugula
~250 g milk-fed veal, cut in strips (not stripes)
1 cup warm water
1 bunch of arugula, washed, cut in medium size
2 tbsp bulgur, large grain, rinsed
4-5 tbsp extra virgin olive oil
1 tsp red pepper paste
1/4 cup canned crushed tomatoes
1 garlic clove, chopped
2 green onions, chopped
1/2 tsp fresh ginger, grated
Pinch of cumin

Sautee the veal with olive oil at low-medium heat until soft. Add the remaining ingredients except arugula, bulgur and water. Continue to saute for about a few minutes. Then add the arugula, bulgur and water. Cover and cook at low-medium heat until bulgur is cooked. Serve with fresh Turkish bread while still warm.

2 servings.



At 2:03 PM, Blogger Vicky (Deleted Blogger profile) said...

Hello Binnur
I love your recipes but just a question about this one - I cannot find veal at my butcher's (Ürgüp)- I have asked and he said quite categorically that he did not sell veal. Is this normal in Turkey? Is veal easily available in other places?

At 5:07 PM, Blogger Binnur said...

Hi Vicky,
No, it is not normal; actually, it was available while I was living in there:) On the other hand, you can cook the arugula with whatever is available at your butcher:)
Take care,

At 3:48 PM, Anonymous Anonymous said...

This is an interesting use of roka. I always find we don't eat it fast enough and it goes floppy. Now I can try this too. Thanks!



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