Leek Kalye

Özellikler

for 4 people
Cooking Time: 40-50 minutes
500 gr leeks
250 gr cubed lamb or mutton
1 tablespoon clarified butter
1 sweet spoon tail oil
1 onion (chopped edible)
1 cup of broth meat
1 teaspoon cinnamon
1 tea spoon salt
1 bunch of grape or grape  water

Tarif

Shell the leeks, chop them in 4cm long, wash them, sieve them. Put the meat in the pot, roast till the water reduces, add the oil, onions and sauté the onions.
Fry till the onions get yellow. Place the leeks and broth. Add cinnamon, salt, and cover the lid. When it starts to boil, take it to light fire. Put the grape juice or water. Cooked for about 40-50 minutes until the meat and leek get softened.

"The virgos are rippling with the spring of the moon, and the plain is filled with lush green leaves." Mevlana.Mesnevi, 4, p: 445-b: 3251.

Leek is a commonly used winter vegetable in Anatolia.

Fotoğraflar