Plum Stew / Alluciye
Recipe from South Eastern Turkey, combining fruit and meat.
Servings 4 servings
Calories 175kcal
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.