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Roast turkey
2024-12-09 07:59:25 / RECETA ALFA
Without a doubt, Albanian jahnia is one of the most delicious dishes, which housewives take care to always prepare in their families.
Once upon a time, it was the first dish with which mothers and grandmothers welcomed friends at the tables laid full for lunch or dinner.
This typical Albanian dish, skillfully handed down from generation to generation, brings taste and health to family tables.
Cooked over slow fire according to tradition, it fills the entire kitchen with its fantastic aroma lit by bay leaves, the characteristic spice of this delicious dish.
Alfapress.al brings below the special recipe of jahnia with veal, which certainly should not be missing from the menu of every Albanian table.
This dish can be fantastically accompanied with warm homemade bread and pickles, mashed potatoes, pilaf and baked vegetables.
The ingredients
1-1/2 kg of turkey meat
4 medium onions finely chopped
4 tablespoons of olive oil
1-2 bay leaves (dried or wet)
4-5 medium tomatoes, chopped without skin
200 ml of water
Salt and pepper to taste
Preparation
With the help of a kitchen paper, AgroWeb.org instructs you to first drain all the juices from the meat.
Next, put a wide-bottomed pot on the heat and spray with olive oil.
Let it heat up a little and throw in the meat, braising it for about 10 minutes until well browned on all sides.
Remove the meat from the pot and keep it on a plate, while in the pot throw the chopped onions.
Fry them until their volume decreases and they turn golden yellow.
At this moment, add the meat to the pot again, sauteing it for a minute together with the onions, and then quench the mass with a little water.
At the moment the water evaporates, AgroWeb.org instructs you to prepare the sauce, putting all the other ingredients in the pot, along with the water. (leave the salt and pepper for later)
The moment the mixture starts to boil, lower the heat and let the dish cook on a slow heat.
Cover the pot with a lid and let it simmer on low heat for about two hours, until the meat is tender.
An hour after the dish has been cooked, add salt and pepper (as much as you like).
This dish is served warm and to add even more flavor you can add a few drops of vinegar.
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