Grandpa’s turkish meat and rice stew

In the fall, when we were “home” at my father-in-law / grandfather, he had made the most beautiful rice dish for us with … yes rice, leek and meat. And it just tasted REALLY good. The kids also ate it with great pleasure. But they really love with most of the food Grandpa makes. So this dish, of course, I should have the recipe for, so I could pass it on to you. So here’s “Grandpa’s turkish meat and rice stew” – Pirasa yemegi as he call it in Turkish.

We have had a quite long journey to Antalya and arrived quite late. It really takes some time to stop in Istanbul, find the rental car and transport to and from the airport. So it is almost a day trip, if you cannot find a direct flight. And as always, we were nearly starving, when we finally landed, the suitcases were carried up, etc. So it’s just incredible nice to look forward to steamy delicious food, when you to arrive. Luxury in my world.

Inheritance and environment:

Now you might be thinking if our grandfather is someone, who is in the kitchen and cooks all the time? (The vigilant reader may recognize that one of the 3 most popular recipes on this blog is precisely Grandfather’s tomato bulgur). But no, he is not.

However, he is not afraid to step into the kitchen, cook and direct the battle. And that itself is really nice. Fortunately, he has passed it on to my husband 😉

The secret behind Grandpa’s turkish meat and rice stew:

Or … it’s not really a secret like that. But Grandpa is VERY fond of butter. As in REALLY fond of butter (in fact, I think he could easily out-compete any prof. Chef in using butter). And this dish is no exception. Whole 125 grams of butter (ie 1/2 pack !!!) is he using !!!!! It’s not going to happen here at my home (but you can if you have conscience to do it). I probably used about half of what he recommends, and it’s not because the food tasted worse for that reason

But Grandpa’s meat and rice stew is really easy to make. As in really. It is one of those types of dishes, that just has to be put together, cook for a while and then wupti – it’s ready. It is is a super easy dish to make, when you are busy and maybe come home late from work.

Can it be easier?

And you only need a few ingredients: Turkish rice (I actually considered using brown or red rice – it could also be good and is a bit healthier in reality). Minced beef, a lot of leeks, a onion, a little tomato puree, butter, salt, pepper and water. Yes … not many dishes can beat that.

And then it tastes good – and even better the next day. Wuhuu – cheer for Grandpa and his meat and rice stew.

Udskriv

Grandpa’s turkish meat and rice stew

This is a very tasty and very easy-to-make stew, that only needs a few ingredients. And it's equally good in the fall, in wintertime or on a rainy day with comfy food.

Forb. tid5 min

Tilb. tid30 min

10 min

Samlet tid45 min

Ret: Main cource, stew

Køkken: Mediterranian, Turkish

Keyword: leeks, meat, rice, stew, tasty

Antal: 4 persons

Ingredienser

• 1 cup turkish rice, or maybe red or brown rice, if you have them
• 1 medium onion, cut finely
• 600 gram leeks, around 5 really big ones
• 400 gram minced meat, beef
• 1½ tbsp tomato pure
• 60 gram butter
• 3 cup water
• salt and pepper

Sådan gør du

• 1: Rinse the rice under water so that all impurities are flushed away. Let them drip off

  2: Melt the butter and gently stir the onions until soft and fragrant

  3: Put the beef in and brown it well until the moisture is gone

  4: Add tomato puree, salt and pepper and stir well.

  5: Put the rice in and stir again

  6: put the leeks in and stir. Add the water so it is almost covered

  7: Boil up and turn down to under half burner. Cook for about 20 minutes

  8: Turn off the flame and leave the pan on the heat for about 10 minutes.

  9: Serve with some salad and bread.
  

Noter

• The rice dish is really easy and suits itself. Make sure the heat is not too high, so it all burns to the bottom. Turn it down a bot, when it has cooked and turn off the flame completely after 20 minutes and leave it for 10 minutes. Then it’s usually perfect.
• I prefer Turkish rice (though they are white and not super healthy). But they suck up the liqued really good. But I’m sure both brown and red and wild rice also taste really good, although they probably won’t be as soft and fluffy
• We got a salad of very finely sliced red cabbage, grated carrots and sliced iceberg lettuce (usually I use romaine, but I didn’t have anything). And then a little pomegranate syrup on (the acid fits this dish really well and just gives a a little extra). The family also needed to get plenty of garlic flute and that was good too.
• you can easily eat this dish the next day and then just heat it in the microwave. It just tastes even better …
  Welcome – Afiyet olsun 🙂