Leek - Meat Stew with Egg - Lemon Sauce
Sample Dishes from Turkish Cuisine
Leek - Meat Stew with Egg - Lemon Sauce
(Terbiyeli Etli Pırasa)
| Ingredients | Measure | Amount |
| Leek | 6 medium size | 1.5 kg |
| Onion | 1 medium size | 75 gr |
| Boneles lamb shoulder or shank | - - | 250 gr |
| Margarine | 2 tablespoon | 20 gr |
| Salt | 2 teaspoon | 12 gr |
| Water (hot) | 1 1/2 cup | 300 gr |
| Egg | 1 piece | 50 gr |
| Lemon juice | 2 tablespoon | 20 gr |
Preparation
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)
| Energy | 226 cal |
| Protein | 13,5 g |
| Fat | 9,2 g |
| Carbohydrates | 24,1 g |
| Calcium | 116 mg |
| Iron | 3,63 mg |
| Phosphorus | 199 mg |
| Zinc | 2 mg |
| Sodium | 805 mg |
| Vitamin A | 191 iu |
| Thiamine | 0,26 mg |
| Riboflavin | 0,21 mg |
| Niacin | 3,70 mg |
| Vitamin C | 18 mg |
| Cholesterol | 79 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.