Veal Stew with Arugula
(Rokalı Dana Yahni)
~250 g milk-fed veal, cut in strips (not stripes)
1 cup warm water
1 bunch of arugula, washed, cut in medium size
2 tbsp bulgur, large grain, rinsed
4-5 tbsp extra virgin olive oil
1 tsp red pepper paste
1/4 cup canned crushed tomatoes
1 garlic clove, chopped
2 green onions, chopped
1/2 tsp fresh ginger, grated
Pinch of cumin
Salt
Pepper
Sautee the veal with olive oil at low-medium heat until soft. Add the remaining ingredients except arugula, bulgur and water. Continue to saute for about a few minutes. Then add the arugula, bulgur and water. Cover and cook at low-medium heat until bulgur is cooked. Serve with fresh Turkish bread while still warm.
2 servings.
Labels: Lamb- Beef -Veal
3 Comments:
Hello Binnur
I love your recipes but just a question about this one - I cannot find veal at my butcher's (Ürgüp)- I have asked and he said quite categorically that he did not sell veal. Is this normal in Turkey? Is veal easily available in other places?
Hi Vicky,
No, it is not normal; actually, it was available while I was living in there:) On the other hand, you can cook the arugula with whatever is available at your butcher:)
Take care,
This is an interesting use of roka. I always find we don't eat it fast enough and it goes floppy. Now I can try this too. Thanks!
Kat
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