Milk Calf Kapama

Briefly sauté the milk-fed veal with shallots and garlic. Sauté the meat briefly in oil, reduce the temperature a little, add the shallots as well as the garlic and also sauté briefly, add the flour and sauté. Add hot water so that the meat is covered by two fingers. After it boils, reduce the temperature and simmer with the lid closed for 1 to 1.5 hours until the meat is cooked.

Add the mastic, seasoning well with salt and freshly ground pepper. Add the spring onions cut into 3 cm long pieces and lastly, in order, add the shredded romaine leaves, dill and chard, make a minute, garnish with fresh thyme sprigs before serving.

The recipe was kindly provided by the chef of Tugra Restaurant, Aydin Demir.

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