Pırtımpırt Recipe
Although Pırtımpırt is a very delicious and creative dish, the first feature that attracts attention is not one of them, but its name. Pırtımpırt is a dish from the Develi district of Kayseri city in Turkey. It takes its name from the tearing action of vine leaves. It is actually made with fresh vine leaves, but those who cannot find fresh ones like me can also make it with pickled leaves.
I made a few more changes like this within my own means. For example, meat with bones is generally used, but I used chopped meat. If you are going to use boned meat, it would be appropriate to use about 1 kg.
Another change I made was to use buckwheat instead of wheat berries. Unfortunately, all the wheat I buy here smells stale. At some point I stopped pushing my luck and stopped using wheat anymore. I only bring a package to make ashure when I go to Turkey, if it's close to Aşure season, and when it's finished, I don't buy it again. For example, it didn't come across last year and I chose to make gluten-free aşure instead of buying wheat for aşure. Likewise, in this recipe, I used buckwheat instead of stale-smelling wheat.
How to Get Rid of Buckwheat Smell
Those who try buckwheat for the first time in Turkey are usually very disturbed by its smell. As I mentioned before in the buckwheat pilav recipe, I love that smell, but I can also understand those who don't. This odor is only present in roasted buckwheat. Although roasted buckwheat becomes more grainy when cooked, this smell may be disturbing for some. Therefore, the easiest way to get rid of this smell is to use raw buckwheat. If you have roasted buckwheat on hand, you can pre-boil it, drain the water, and add bay leaves in the final cooking stage. If you use raw buckwheat, its smell or taste will not be felt in the food.
After allocating an unnecessary length of time to buckwheat, let's get back to the pırtımpırt recipe. In short, Pırtımpırt is the unwrapped version of stuffed stuffed vine leaves. If you like stuffed stuffing but don't want to deal with the long wrapping process, I know you are waiting to hear the sentence "This recipe is for you", but unfortunately the whole situation is different.
Even though the ingredients are more or less the same, the taste is quite different from the stuffing. Pattympirt has a very pleasant taste of its own. That's why you shouldn't see it as a dish that I'm too lazy to make sarma (stuffed vine leaves), and treat it as a separate dish.
Enjoy your meal...
Ingredients
- 500 g diced beef,
- 1 onion,
- 1 clove of garlic,
- 400 g pickled vine leaves (or 200 g fresh vine leaves),
- 2 cups boiled chickpeas,
- 3/4 cup wheat berries or buckwheat,
- 1 tablespoon of tomato paste,
- 4 tablespoons of olive oil,
- Salt to taste,
- 5 cups of boiling water.
Preparation
- Rinse the pickled leaves, take them into a bowl, add enough water to cover them and set aside overnight,
- If you are going to use wheat, soak it overnight,
- The next day, heat the pressure cooker, add the meat and fry, stirring constantly, until the water is released and then evaporated,
- Add olive oil, chopped onion and garlic and stir fry until the onion softens,
- Add tomato paste and stir fry until its smell disappears,
- Add water and mix,
- Close the lid and cook until the meat becomes tender,
- Meanwhile, put the wheat in a separate sauce pan, add enough water to cover it and simmer until it is half cooked,
- After the meat is cooked, add the vine leaves that you randomly shred with your hands, the wheat and chickpeas that you have drained,
- Cook until the leaves and wheat become soft,
- Add salt, stir and remove from heat (if the leaves are still salty, you may not use salt).
Enjoy your meal...