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Turkish Leek Stew

March 5, 2012

Hi! Do you like leeks? Ohhhhhhh! I do. If you do too, here’s a recipe for you! (We are going to have this tomorrow.)

Turkish Leek Stew

6 leeks, washed and cut in 1/2 inch rounds

1 lb or more ground beef (some people like cooking leeks with lamb)

1 onion

2 carrots, cut in half rounds

2 tbsp olive oil

2 tbsp lemon juice

1 tbsp parsley, finely chopped (pinch of thyme, cumin, and/or paprika optional if not using Salca)

1 1/2 cup water


2-4 tbsp. Sweet (Tatli) Pepper Paste (Salca – pronounced Sahl-cha) if you want. I always use this.
-Heat olive oil in a shallow pot and add ground beef. Cook until brown. (Add salca at this time & stir in)

-Add leeks, onion, and carrots, and saute for 6-7 minutes or until soft.

-Add water, parsley, lemon juice, and salt.

-First bring to a boil, and then turn it down to low, cover and simmer for approximately 1 hour.

-Serve hot with rice and/or crusty bread.

-Serve with Lemon wedges

-Serve with garlic yogurt sauce (Greek yogurt, with crushed fresh garlic to taste & thinned with water to a runny Ranch Dressing consistency)

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