How to make Etli Sevket-i Bostan? There are also 13 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk 90 minutes, Aegean herbs, Aegean dishes, Cretan herbs, Cretan dishes, village market, Şevketi bostan with lamb meat, Şevket-i bostan, Şevketi bostan, how to cook Şevketi bostan, Şevketi bostan recipe, Meat Dishes

Etli Sevket-i Bostan

Portion: 4 Serves Preparation: 20 min Cooking: 60 min
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Hello Dear Friends,

Today, I have a recipe for Aegean, whose name and substance I was very surprised when I met years ago. I'm sure those who haven't heard it before will share the same feelings as me :)

Those who cause us to cook at home today, dear Löplöpçüler family :) When I saw that they were in a market place in Izmir and they were sharing pictures of Aegean herbs on Twitter, I said to me, if you're there, get some şevket-i bostan and radish. Thankfully, they did not break it and carried these delicious herbs with them to Istanbul for us.

şevketi bostan recipe

Etli Şevket-i Bostan is a recipe I learned with Ali Usta in Kivahan many years ago. Normally, its water and its own are white, but since it took a while to reach me, it did not lose any of its flavor even though it turned yellow.


One day in the kitchen, when the master said, "Did you bring my son, Şevkets", I looked like that because the things he called Şevket were thorny leaves and woody roots in a sack. I'm not kidding when I say woody, they are pretty cool before weeding. While it is being sorted, it is shaved and peeled, and these shells are used in food. It can be quite difficult when you try to sort it yourself, so I recommend that you buy it sorted.


It's been such a long time since I cooked that I forgot how much water it took. Although some use a pressure cooker to prepare this recipe, I am still a fan of the old-fashioned way. To prepare the meal 2. Do not throw away the young leaves while sorting. You can boil them in plenty of salty water, throw them in cold water, drain them, and then use them while serving your meal.

By the way, after cleaning, 1 kilo of sevket-i bosta leaves you about 600-650 gr in your hand, so you can increase the amount of meat a little if you want, or you can separate the excess and boil it and serve it as an appetizer.


Ingredients for Eli Sevket-i Bostan Recipe

  • 500 gr Sevketi Garden
  • 250 g of cubed meat
  • 2 medium onion
  • 4 tablespoon of olive oil
  • 5-6 glasses of hot water

For dressing:

  • 1 egg yolk
  • Juice of half a lemon
  • 1 tablespoon of flour
  • Salt

How to Make Meat Sevket-i Bostan Recipe?

  1. Cut the green parts of the sorted Şevket-i bostans and chop them in 3-4 cm lengths and wash them under plenty of water.
  2. Soak 1 lemon in plenty of water for 15 minutes. Let the şevkets you take from the water to drain.
  3. Take your meat in the pot and fry it until it releases its water and is lightly caramelized.
  4. Add the chopped onions to the meat, add olive oil and fry for 1 minute.
  5. Add the drained şevket-i bostans and sauté until they change color.
  6. Add 4 glasses of hot water and cook on low heat, stirring occasionally, until the meat and skewers are tender.
  7. Whisk the egg yolks, flour, salt and lemon juice in a small bowl. Dilute it by adding little by little from the food's water.
  8. Add the dressing to the dish cooked on low heat and mix. Boil 1 more time and take it off the stove. Serve hot.
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"Etli Sevket-i Bostan13 comments for ”

  • March 26, 2018 at 21:25

    As a first time worshiper, I tried your recipe and we liked it very much. Thanks…

  • on August 26, 2016 at 11:35

    I am the breeder of very troublesome Şevketi bostan, until it comes to the tables as much as its healing store, beyond the taste of very, very beautiful bostan.

  • On December 02, 2014 at 15:35

    What is the approximate cooking time?

  • On November 14, 2013 at 15:06 PM

    very good recipe

  • March 21, 2013 at 21:51

    I have a question for you, I couldn't find the answer, maybe you know... can I take the ground meat out of the freezer, cook it and freeze it again, is it healthy? Normally, the thawed thing is not frozen, but it seems as if it becomes something different when cooked :)

    • March 22, 2013 at 09:16

      Hello Damla, no matter what you do with the minced meat you took out of the freezer, don't freeze it again. You can freeze the cooked food as you said, but you need to cool it quickly, which is not possible at home conditions.

  • March 20, 2013 at 21:20

    The recipe is nice, the picture is perfect, but you need to find Şevketibostan first :)

    • March 22, 2013 at 13:43

      You're right, Tusi :) I think there's a place that sells it, I'll take a look.

  • March 20, 2013 at 15:38

    Well done Nilay, they look very beautiful as always. Don't we have the opportunity to find them here, too? Sevket-i bostan? It's a herb variety that I'm very curious about its taste. With my love. Bon appetit to you.

    • March 22, 2013 at 13:44

      Thank you dear :) There is a place in Üsküdar, I will go as soon as possible.

  • March 20, 2013 at 14:42

    Well done, you took me to Izmir, my mother does it very often, not everyone knows, but it is done a lot in our country. But I love radish grass, I think it would be nice if you could make a radish salad with olive oil and lemon and share it in the coming days :)

    • March 22, 2013 at 13:45

      You wrote exactly what I had in mind :) Today's recipe is Radish Salad :) Best regards

    • On December 27, 2013 at 03:50

      You forgot radika, Ms. Senemce, it's better than radish grass, we love it as a family.


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