Meat with fresh Onion

Sample Dishes from Turkish Cuisine

Meat with fresh Onion (Yeşil Soğanlı Et)

Onion2 medium size150 grams
Lamb meat (boned)6 parts1 kg
Tomato paste2 tablespoon20 grams
Salt2 2/3 desert spoon16 grams
Water (hot)1 water glass200 grams
Fresh onion15-20 pieces400 grams
Mint1/3 bunch50 grams


Wash the vegetables. Peel the onion, wash, chop into fine slices, put into the saucepan together with meat. Water the tomato paste with 2 tablespoonful water, add it to the meat, close the cover, cook for about 1 hour with light fire. Add salt and remaining water, cook for about 15-20 minutes. Prepare mint and fresh onion. Chop the mint into fine slices. Cut the white parts of the fresh onion in 1 centimetre and green parts in 1.5 centimetre thickness. Add the onion and mint to the meal. Cook for 10 minutes more.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy317 cal
Protein19.2 g
Fat23.3 g
Carbohydrates7,1 g
Calcium51 mg
Iron2.32 mg
Phosphorus189 mg
Zinc4 mg
Sodium1190 mg
Vitamin A1679 iu
Thiamine0,18 mg
Riboflavin0,25 mg
Niacin5,59 mg
Vitamin C10 mg

76 mg

Regional Characteristics:

It is usually cooked in Marmara and Aegean Region and cooked in spring when it is time to slaughter lambs. The meal cooked with fresh onion in Gaziantep called "Şiveydiz" is similar to this one but they put chickpea, yogurt and fresh garlic in addition to fresh onion, and do not add tomato paste.