Apricot Stew (Day dry) Recipe

Apricot Stew

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:

  1. Chop the onion into thin dining cubes. Wash the dried apricots thoroughly and wait in warm water.
  2. Peel the shallots and pass through the water.
  3. Heat the oil in a widespread saucepan. Take the ribs in the pot and seal. So slightly fry up.
  4. 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.
  5. Place the meat on the top and add enough hot water to pass. Salt and pepper.
  6. Close the lid and cook over low heat for 35-40 minutes. Add sugar close to cooking.
  7. 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!
  8. Note: If there is this meal, cook in a copper pot and serve with a copper plate again.
  9. Menu Recommendation: Tomato Soup, Konya Apricot, Bulgur Pilaf with vegetables, Cacık, semolina halva.

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