Yırtma stew Calories

Yırtma refers to tearing: pieces of dough or flatbread are torn by hand and added to the stew. Their irregular shape is intentional, rather than a sign that the bread has broken apart during cooking.

Make a simple dough from flour, water, and salt, knead it, and let it rest before rolling it out. Tear it into small pieces by hand; keeping them roughly alike in size helps them cook at a similar rate.

Yes, dried chickpeas work well in Yırtma stew. Soak and cook them until tender before combining them with the meat, or they may need longer to soften than the dough pieces can withstand.

Lamb or beef that becomes tender with slow simmering works well in Yırtma stew. Lamb gives the dish a richer flavor, while a suitable stewing cut of beef is a good alternative.

Add the torn dough after the meat and chickpeas are nearly tender. Simmer until the pieces are cooked through, stirring occasionally so they do not stick together or settle on the bottom.

Yes, torn flatbread can be used in Yırtma stew instead of fresh dough. Add it near the end of cooking because it softens faster and can fall apart if simmered for too long.

Serve Yırtma stew with a crisp salad, pickles, or plain yogurt to balance its rich, starchy broth. Since the stew already contains torn dough, an additional bread serving is optional.

Refrigerate leftover Yırtma stew in a covered container within two hours of cooking and use it within three to four days. The dough will continue absorbing liquid, so add a little water when reheating if needed.

Yes, but the dough pieces may turn soft after thawing. For better texture, freeze the cooked meat-and-chickpea base without the dough, then add fresh torn pieces while reheating it.