Sample Dishes from Turkish Cuisine
with fresh Onion (Yeşil Soğanlı Et)
|Onion||2 medium size||150 grams|
(boned)||6 parts||1 kg|
|Tomato paste||2 tablespoon||20 grams|
|Salt||2 2/3 desert
|Water (hot)||1 water glass||200 grams|
|Fresh onion||15-20 pieces||400 grams|
|Mint||1/3 bunch||50 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.
(in approximately one serving)
|Vitamin A||1679 iu|
|Vitamin C||10 mg|
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.