Tuscan kale ala Turka |
Kiymali Toskanalı Mangir Otu ve Sarimsakli Yogurt - Tuscan Kale ala Turka with Garlic Yogurt
Ingredients
- 1/2 pound ground beef (with a little fat)
- 2 pounds fresh Tusan Kale, roughly cut into ribbons
- 2 Tablespoons tomato paste
- 1/4 cup rice (rinsed and drained)
- 1 large yellow onion finely chopped
- 2 Tablespoons olive oil
- 4+ cups water
- To taste Salt & pepper
- 8 ounces Yogurt
- 2-3 Cloves Garlic
- 1/2 Teaspoon Salt
- Saute the chopped onion in the olive oil.
- Add the ground beef and cook till no longer pink.
- Add the tomato paste, 1 tablespoon of salt, 1 cup of water (you can add more if it is too thick), and the kale.
- Lower heat to medium and cover.
- Once the kale has wilted down ( a couple of minutes) add the rice and the remaining 3 Cups of water and cook 20 minutes.
- Taste the broth and adjust the salt and pepper to taste.
- In the mean time, smash 2-3 cloves of garlic and a dash of salt in a mortar and pestle.
- Add to the yogurt and stir well.
- Cover and refrigerate until ready to serve.
- When the Kale is cooked, serve piping hot, topped with garlic yogurt and a nice crusty bread for dipping all the delicious juices. Afiyet olsun!
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