Kariye Stewing Recipe

In the recipe for kariye stewing, which took its place in the palace in the 15th century; Shrimps cooked in fish broth after being roasted with root vegetables and onions in olive oil are served cold.

In addition to "Kariye Pilaki", one of the most popular flavors of the Deraliye Restaurant menu, you can also take a look at other Deraliye Restaurant recipes, whose tips we got from the chef in a special shoot for Yemek.com .

How to Make Kariye Stewing Recipe?

• Clean the shell parts of small-sized shelled shrimps. Take the black string-shaped small intestines inside. After washing and cleaning with plenty of water, drain the excess water.
• Chop the peeled celery root and carrot into small pieces. Cut the green and capia peppers in half, remove their seeds, and cut them in half to match the vegetables. Finely chop the green onion you cleaned.
• Heat the olive oil in a wide-based pot. After soaking in hot water, peel the pearl onions and sauté them over high heat for 2-3 minutes.
• According to the degree of hardness, respectively; Sauté the chopped celery root, carrot, capia pepper, green pepper and spring onion for 2-3 minutes and transfer them to the pot.
• Add fish stock and hot water to the colored and sautéed vegetables and let them boil over medium heat.
• Heat the olive oil in a separate sauce pan. Prepare a roux mixture by roasting the flour to a light colour.
• Add the water of the boiling stewing along with the vegetables with the flour roux mixture you prepared. Add the cleaned shrimps, cook over low heat for about 2 minutes, then remove from the stove.
• Serve the cooled stew with vegetables and shrimps, with dill from which you have removed the stems, and freshly ground black pepper. Share with your loved ones.