Published in Recipes

Turkish Veal Stew

Dana Haslama, a beloved traditional Turkish veal stew, is renowned for its light and nutritious qualities.

By Daniel

● Time to make: 60 Min

• Serves: 2

Ingredients / Shopping list:

Easy way to cook Turkish Veal Stew

Cut veal into cubes, patting dry with paper towels to ensure a good sear.
In a large pot, heat 2 tbsp olive oil over medium-high heat.
Brown veal cubes in hot oil until golden brown on all sides. Remove veal and set aside.
In the same pot, add remaining 2 tbsp olive oil. Add chopped onions and garlic, sautéing until translucent and fragrant.
Stir in diced tomatoes, tomato paste, thyme, oregano, sumac, paprika, cumin, coriander seeds, cinnamon, salt, and pepper. Mix well to combine flavors.
Return browned veal to the pot, adding enough broth or water to cover. Bring mixture to a gentle simmer, covered, for 30-40 minutes until veal is tender.
Add red wine vinegar (optional) for extra acidity. Adjust seasoning with salt and pepper if needed.

Pro version

Use bone-in veal for richer flavor and homemade broth for depth.
Upgrade spices with cardamom or bay leaf for complexity.
Consider slow cooking for enhanced texture and aroma.

Tips / Plating:

Serve over fluffy rice or bulgur for a wholesome meal.
Top with a dollop of yogurt or garlic sauce.
Pair with steamed vegetables like spinach or zucchini for extra nutrients.
Garnish with fresh parsley or mint for brightness.

turkish healthy veal

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