Pastor's stew is a delicious meat dish that is insatiable in taste. Moreover, this dish is a complete meeting of cultures. A wonderful stew that contains Greek, Armenian, Georgian and Ottoman spirit. Let's tell a little bit about the story of our recipe, known by names such as onion stew or priest stew.
Pastor stew, which has gained a place in Kırklareli cuisine today, was first made with fish, veal and beef and cooked with wine, but the recipe changed when Muslims adopted this dish. During the times when Bulgarians, Greeks, Armenians and Turks lived together, a priest became ill and his Turkish neighbor took him a stew he had cooked with plenty of shallots to heal him.
The priest also liked this stew very much and thus its name has survived to this day as priest stew. Shallots, meat and fragrant spices... All the flavor elements you expect from a meal are hidden in it. Come on, enjoy your meal.
- 500 grams of beef
- 40 shallots _
- 2 heads of garlic
- 100 grams of butter
- 1 tablespoon of vinegar
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon of granulated sugar
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon of cinnamon
- 5 cups boiling water
How to Make Pastor Stew Recipe?
- First, peel the shallots and garlic one by one.
- Take the butter in a pressure cooker and add the meat when the butter melts. Release the broth and fry until it shrinks again.
- After the meat has completely absorbed its water, add the peeled shallots and garlic. Fry until the onions turn pink in color.
- After adding boiling water, add vinegar, spices and granulated sugar.
- Close the pressure cooker lid and let it cook on low heat for about 30 minutes.
- At the end of the cooking time, place it on a serving plate and serve hot.