This is a recipe from 15’th century. Plums and meat are not necessarily well known mates. However it was very common during the Ottoman times. Cooks often prepared dishes that had both fruits and meat in the immense palace kitchens. This stew called Alluciye is one of those dishes. The word Alluciye means plums in Arabic. This specific Alluciye recipe belongs to the ancient Turkish city of Mardin.
Plums are in the market in Turkey in spring. Although it is mostly consumed as a fruit, it is also used in jams, compotes and occasionally in stews. A small hint about green plums; some like to eat it with a pinch of salt.
Green plums are good in many aspects; see the list provided by Central Hospital.
• Heart friendly
• Rich in antioxidants.
• Helps prevent rheumatic diseases.
• Supports the body’s absorption of calcium taken by vitamin K content in foods.
• You can regularly consume for a healthy digestive system.
• Fiber content is useful against constipation.
• Helps protect against colon cancer.
• Low in calories and nutrients that provide fullness can be used for dieting.
• Very effective for the maintenance of immune system.
• Helps maintain eye health.
I serve this dish by itself or with some rice pilaf. If you can keep yourself from eating the plums as a fruit, you might to try out this authentic recipe. Please see White Cabbage Stew-Kapuska recipe and Beef and Celeriac Stew recipes too f you are looking for stew ideas.
Plum Stew / Alluciye
Ingredients
- 500 grams green plums
- 250 grams lamb meat medium fat, chopped to cubes
- 250 grams ground meat, beef
- 250 grams spring onions
- 3 tablespoons olive oil
- 5-6 stalks parsley chopped
- ½ lemon sliced
- 1 teaspoon salt to taste
Instructions
- Wash and place all the plums in a pot and cover with water. Boil for about 10 minutes. Set aside to cool.
- Take out the seeds of the plums by gently pressing down each plum with a fork or your hands. Try not to tear the plums apart and keep the shapes nice and round.
- Add half of the olive oil in a separate pot. Heat the olive oil slightly and add the chopped meat and saute until brownish on all sides. Then add water to cover the bottom of the pot and cook for about 20 minutes. Keep the lid covered. The heat must be high at first, when the water starts to boil reduce the heat to let simmer.
- With the ground meat; add half of the salt and mix well. Make small meatballs with your hands. The size should be more or less the size of the chopped meat pieces. In a separate pot add the remaining olive oil and fry the meat balls.
- Wash and chop the spring onions to about 2 cm long pieces. You can use both the white and the green parts.
- When the chopped meat is cooked. Add the plums, meatballs, chopped onions, salt and warm water to cover the bottom. Cook all together another 15 minutes. Again first high and then on low heat.
- When the dish is ready, garnish with chopped parsley and lemon wedges.