Ingredients with Measurements:
- 1 lb. mushrooms, sliced
- 2 leeks, sliced
- 2 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cumin
- 1/2 cup water
- 1 tbsp. tomato paste
- 1 tbsp. lemon juice
- 1 tbsp. fresh parsley, chopped
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced mushrooms and leeks to the skillet and sauté for 5-7 minutes, stirring occasionally.
3. Add the salt, black pepper, paprika, and cumin to the skillet and stir to combine.
4. Pour in the water and tomato paste and stir to combine.
5. Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring occasionally.
6. Add the lemon juice and fresh parsley to the skillet and stir to combine.
7. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 110
Fat: 6g
Carbohydrates: 12g
Protein: 5g
Fiber: 3g
Sugar: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you prefer, such as button, cremini, or shiitake.
- If you don't have leeks, you can substitute with onions or shallots.
- You can use vegetable broth instead of water for a richer flavor.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier dish.
- Use different spices, such as turmeric or coriander, for a different flavor profile.
- Add cooked chickpeas or lentils for extra protein.
Tips and tricks:
- Make sure to slice the mushrooms and leeks evenly for even cooking.
- Don't overcrowd the skillet or the vegetables will steam instead of sautéing.
- Taste the qovurma before serving and adjust the seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the qovurma in a skillet over medium heat until heated through.
Presentation ideas:
Serve the qovurma in a shallow bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
- Serve with rice or quinoa for a complete meal.
- Pair with a side salad for a lighter meal.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Garlic bread
Troubleshooting advice:
- If the qovurma is too dry, add a splash of water or vegetable broth to the skillet.
- If the qovurma is too watery, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to wash the mushrooms and leeks thoroughly before using.
- Store any leftovers in the refrigerator promptly.
Food history:
Qovurma is a traditional Azerbaijani dish that is typically made with lamb or beef. This vegetarian version uses mushrooms and leeks for a flavorful and hearty dish.
Flavor profiles:
Savory, earthy, and slightly tangy
Serving suggestions:
Serve the qovurma as a main dish with a side of rice or quinoa.
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Region: Azerbaijani