Turkish cuisine · Vegetable Dishes

Kuzukulağı Yemeği (Braised Sorrel with Rice)

Sorrel braised with onions and rice in olive oil and served with yogurt – a tangy spring dish from Eastern Anatolia.

Ingredients · for 4 servings

• 700 g sorrel
• 2 onions
• 3 cloves garlic
• 100 g rice
• 5 tbsp olive oil
• 1 tbsp tomato paste
• 400 g yogurt
• 500 ml water
• Salt, pepper

Instructions

1. Sort through the sorrel, remove the coarse stems, wash the leaves thoroughly and cut into wide strips; finely dice the onions, chop the garlic, and rinse the rice in cold water until it runs clear.
2. Heat olive oil in a wide pot and sauté the onions over medium heat for 6–7 min. until soft and glassy; add the garlic and cook for 1 min.
3. Stir in the tomato paste and roast for 1 min. until fragrant and dark, then add the rice and toss for 2 min. while stirring.
4. Pour in the water, season with salt, bring to a boil and cook covered over low heat for 10 min. until the rice is half tender.
5. Fold in the sorrel in batches – it wilts a lot and turns olive green – and braise covered for a further 15 min. until the rice is soft and only a little liquid remains in the pot; season with salt and pepper.
6. Let cool to lukewarm, spoon into deep plates and serve with a generous spoonful of cold yogurt.