Tuesday, May 22, 2007

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

I did not grow up eating leeks, but once I tasted this dish in Turkey, I became an instant fan. Now with leeks coming in fresh in the garden is an excellent time to make this stew, which is a meal in itself.


  • 1 1/4 cups boneless lamb shoulder or shank (or ground beef) (250 g)
  • 1 medium onion (75 g)
  • 1 1/2 tbsp butter (20 g)
  • 1 1/4 cups water (300 g)
  • 2 tsp sea salt (12 g)
  • 6 medium leeks (1.5 kg)
  • 1 egg (50 g)
  • 1 1/2 tbsp lemon juice (20 g)


Cut meat into 2 1/2 cm (1 inch) cubes. Combine with finely chopped onion. Brown in butter 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 thoroughly. Cover and simmer for 20-25 minutes or until leek is tender. Reduce heat.

Combine well beaten egg and lemon juice, blending thoroughly. Stir in simmering mixture gradually, mixing well. Remove from heat. Serve hot.

Cultural Notes:
This dish 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 hosaf or yogurt.

This recipe is from Samples from Turkish Cuisine by Ayse Baysal.

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