Stone Stew

Chicken gizzard is one of my mom's favorite dishes. Liver vs. It's not a flavor that suits my taste, but I decided to cook it recently to surprise my mother. My wife was as happy with this job as my mother, all the food was finished on the same day :)

Like many gizzards, it is quite affordable… If you have never tried it before, its cartilage-like structure may seem strange to you when you pick it up. The only problem is that it takes a long time to cook because it is hard. Just as people were intimidated, the butcher sister I was shopping for said it's not worth the effort for 500 gr. She bought 1 kilo :) But there is nothing to exaggerate.

I'm planning to give you a seasoned soup recipe made from chicken gizzard soon.

Love…

Ingredients for Stone Stew Recipe

• 450-500 g chicken gizzard
• 1 medium onion
• 2 cloves of garlic
• 2 long green peppers
• 2 medium tomatoes
• 1 tablespoon of tomato paste
• Salt, black pepper, red chili flakes
• 4-5 tablespoons of oil
• Hot water (enough to cover the food)

How to Make Taşlık Stew Recipe?

1. Wash and drain the chicken gizzards and chop finely. Chop the onion and garlic, tomatoes, peppers into equal sized edibles.
2. Pour the oil into the saucepan and heat it. Add the chopped gizzards to the oil and sauté until they release their water. Add the onions and sauté until lightly browned.
3. Add the garlic and fry for 1 minute. Add the tomatoes and continue frying until they soften.
4. Finally, add enough water to cover the salt and spices by 2-3 fingers. With the lid of the pot closed, on low heat until the gizzards soften (cook for about 1,5 hours).