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

Monday, August 25, 2014

Parsley Stew

(Maydanozlu Yahni)

Parsley Stew
500 g lamb cubes
2 tbsp butter
10 pearl onions
1-2 garlic cloves, sliced
1 bay leaf
1 stick of cinnamon
1 large tomato, peeled, diced
1 tbsp crushed tomatoes, canned
1 cup water, hot
Half bunch of parsley, washed (cut off the stems)

Cook the lamb cubes in their own juice at medium heat. Add the pearl onions, butter, garlic, bay leaf and stick cinnamon. Saute until the smell of garlic comes out. Add the tomatoes and stir. Continue to saute for 2-3 minutes. Add the hot water, salt and pepper. Cover and cook for 25 minutes at medium-low heat.

Add the parsley, cook for a minute or so, allowing the spinach to wilt. Remove the bay leaf and cinnamon stick. Serve the dish with Turkish Rice Pilaf on the side.

2 servings.



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