Etli Sevket-i Bostan

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.

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.

Love…

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

Fabrication:

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.