Turkmen Kool

Ingredients

In the original Estonian Kool, the dish is typically made with pork and sauerkraut, giving it a tangy and slightly sour flavor. However, in the Turkmen adaptation, lamb or beef is used instead of pork, and the sauerkraut is replaced with a variety of vegetables like carrots, potatoes, and onions. The spices used in Turkmen Kool also differ, with cumin, coriander, and turmeric adding warmth and depth to the dish. We alse have the original recipe for Kool, so you can check it out.

• 500g (1.1 lb) lamb or beef, cubed 500g (1.1 lb) lamb or beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the cubed lamb or beef to the pot and cook until browned on all sides.
3. 3.
   Stir in the minced garlic, ground cumin, ground coriander, and ground turmeric. Cook for an additional minute to toast the spices.
4. 4.
   Add the sliced carrots, cubed potatoes, bay leaf, and beef or vegetable broth to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Remove the bay leaf from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve Turkmen Kool hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb or beef — Choose lean cuts of meat for a healthier option. Trim any excess fat before cubing.
• Ground cumin, ground coriander, and ground turmeric — For the best flavor, use freshly ground spices. If using pre-ground spices, make sure they are not expired for optimal taste.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the cubed meat in a mixture of olive oil, garlic, and spices for a few hours before cooking.
• If you prefer a thicker broth, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Serve Turkmen Kool with a side of warm bread or rice to soak up the delicious broth.
• Feel free to add other vegetables like bell peppers or peas for additional color and texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Turkmen Kool hot in individual bowls. Garnish each serving with a sprinkle of fresh parsley for a pop of color and freshness. Accompany the dish with warm bread or rice to complete the meal.

Presentation advice

When serving Turkmen Kool, make sure to ladle a generous amount of the flavorful broth into each bowl, ensuring that the tender meat and vegetables are well-covered. The vibrant colors of the vegetables and the aromatic spices should be visible, creating an inviting and appetizing presentation.