Kurrat (leek stew)
Kurrat (leek stew)

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kurrat (leek stew). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Kurrat (leek stew) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Kurrat (leek stew) is something which I’ve loved my whole life. They’re nice and they look wonderful.

Add the meat and brown until done. Kurrat Plants and trees have conquered the hearts of the people and stand tall in the minds of millions of people in the world. Eating fruits and vegetables rejuvenates the mind and body wonderfully. Plants and trees lives and dies with extreme dignity.

To begin with this recipe, we have to prepare a few ingredients. You can cook kurrat (leek stew) using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Kurrat (leek stew):
  1. Get 3 lb leeks
  2. Make ready 1/2 lb minced beef
  3. Make ready 1 chopped medium onion
  4. Get 2 lemons
  5. Get 2 tablespoons ghee
  6. Make ready 1 tsp lebanese 7 spice
  7. Take 1 tsp ras el hanout
  8. Make ready salt and pepper
  9. Take 1 chicken stock cube
  10. Prepare 1/4 cup hot water
  11. Prepare butter ghee

It is closely related to elephant garlic and leeks and is generally regarded. Delicious Syrian appetizers / Mezze, main and side dishes, desserts and much more! Heat the fat in a pot wide enough for the diced lamb to spread in one layer. Add lamb and sear on high heat until all moisture evaporates.

Instructions to make Kurrat (leek stew):
  1. Wash and trim the leeks then cut into 1/2to 3/4 inch pieces (both white and green pieces chopped)
  2. Sauté the chopped onion in the ghee and then add the mince and brown and add the salt and spices and mix together
  3. Add the leeks to the meat and mix and turn the geat down low add 1/4cup water and cover check every 10 to 15 mins until the leeks are tender and there is water at the bottom of the pot there should alway be a little water at the bottom for the leeks dont burn and u have a little juice and sauce at the bottom if its dry add sum extra water
  4. Leave on a low heat to cook for 1 hour and adjust salt and pepper and spices to your taste buds
  5. Onced cooked serve with arabic flat breads and lemon wedges

Heat the fat in a pot wide enough for the diced lamb to spread in one layer. Add lamb and sear on high heat until all moisture evaporates. Fold in the onion, and keep cooking until it is almost transparent. Fold in red beet, arugula, cilantro, Persian shallots and cumin. We love the rose petal scent from the ras el hanout, paired with a nice rounded chilli kick and that melt-in-your-mouth lamb.

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