Apricot Stew (Day dry) Recipe
In the Ottoman palace cuisine, fruit was used in many recipes. Sweet and salty flavors come together in this feast dinner from the Seljuk period. A complete invitation dinner with both flavor and presentation. If you like different tastes on your table, you should try it. Enjoy your meal!
Ingredients:
For: 4 People
Prep: 10 Min
Cook: 40 Min
| Lamb Rib (Or Cubed) | 500 Grams |
| Dry Onion (Medium size) | 1 Qty |
| Shallot | 20 Qty |
| Dried Apricots | 250 Grams |
| Salt | 1 Half Tbsp |
| Sugar | 1 Tsp (large) |
| Butter | 2 Tbsp |
| Liquid Oil | 2 Tbsp |
Steps:
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Chop the onion into thin dining cubes. Wash the dried apricots thoroughly and wait in warm water.
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Peel the shallots and pass through the water.
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Heat the oil in a widespread saucepan. Take the ribs in the pot and seal. So slightly fry up.
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Take the meat from the pot and add the washed, drained apricots to roasted onions. At this stage, add the butter. Add the shallots and sauté for 5 minutes.
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Place the meat on the top and add enough hot water to pass. Salt and pepper.
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Close the lid and cook over low heat for 35-40 minutes. Add sugar close to cooking.
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When the meat softens and pulls the juice, remove the food from the fire. Let it rest for 10 minutes and serve hot. Enjoy your meal!
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Note: If there is this meal, cook in a copper pot and serve with a copper plate again.
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Menu Recommendation: Tomato Soup, Konya Apricot, Bulgur Pilaf with vegetables, Cacık, semolina halva.
10 Min
