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Leek - Meat Stew with Egg - Lemon Sauce

Sample Dishes from Turkish Cuisine

Leek - Meat Stew with Egg - Lemon Sauce  (Terbiyeli Etli Pırasa)

Leek6 medium size1.5 kg
Onion1 medium size75 gr
Boneles lamb shoulder or shank- -250 gr
Margarine2 tablespoon20 gr
Salt2 teaspoon12 gr
Water (hot)1 1/2 cup300 gr
Egg1 piece50 gr
Lemon juice2 tablespoon20 gr


Cut meat into 2 1/2 cm (1 inch) cubes. Combine with fınely chopped onion. Brown in margarin for 8-10 minutes; drain. Add water and salt. Cover and simmer for 30 minutes or until meat is tender. Remove unwanted parts of leeks. Cut into 2 1/2-3 cm (1-1 1/4 inch) long chunks. Add to simmering meat, mixing throughly. Cover and simmer for 20-25 minutes or until leek is tender. Reduce heat. Combine well beaten egg and lemon juice blendiııg thoroughly. Stir in simmering mixture gradually, mixing well. Remove from heat. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy226 cal
Protein13,5 g
Fat9,2 g
Carbohydrates24,1 g
Calcium116 mg
Iron3,63 mg
Phosphorus199 mg
Zinc2 mg
Sodium805 mg
Vitamin A191 iu
Thiamine0,26 mg
Riboflavin0,21 mg
Niacin3,70 mg
Vitamin C18 mg
Cholesterol79 mg

Regional Characteristics:

It is cooked in the Aegean, Marmara and Black Sea regions in winter and served for lunch or supper as a main dish with pilaf and hoşaf or yogurt.