ISTANBUL-STYLE SPINACH ROOT STEW / TERBİYELİ ISPANAK KÖKÜ

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier, while water with seasoning is cost-effective.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried dill

Parsley adds freshness and is often more accessible.

Soak the spinach roots in water for 20-30 minutes, then rinse with running water. Cut the stems at 8-10 cm from the roots, soak again for 20 more minutes, then rinse well.

Peel and dice the onion, and mince the garlic.

Lightly wash the veal leg and cut into 5x5 cm pieces.

In a large pot, heat ¼ cup of olive oil over medium heat and sauté the onions for 2-3 minutes.

Add the meat and sauté for 20-25 minutes until the broth evaporates.

Add 3 cups of hot water, minced garlic, and ground black pepper. Lower the heat and cook for 40-45 minutes until the meat is tender.

Blanch the spinach roots in boiling water for 1-2 minutes, then immerse in ice water for 10-15 seconds to cool. Drain the cold water.

In a separate saucepan, mix the juice of 1 lemon, 1 egg, ¼ tsp salt, and 1.5 cups of boiling water from blanching the spinach roots. Boil for 1-2 minutes while whisking continuously.

Assemble the dish by placing the meat at the bottom of an oven-safe serving plate, adding the blanched spinach roots around it, and pouring in the remaining blanching water and salt. Warm up the dish for 5-7 minutes on medium heat.

Drizzle the sauce over the meat and spinach roots before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary