Madurese-style Levengi

Ingredients

In Madurese-style Levengi, we adapt the original Azerbaijani Levengi recipe to incorporate the unique flavors and ingredients of Madurese cuisine. While the original Levengi typically uses lamb as the main protein, Madurese-style Levengi allows for the use of chicken or beef as well. Additionally, we incorporate Madurese spices such as turmeric, coriander, and cumin to infuse the dish with the distinct flavors of Madura. We alse have the original recipe for Levengi, so you can check it out.

• 500g (1.1 lb) chicken, beef, or lamb, cut into bite-sized pieces 500g (1.1 lb) chicken, beef, or lamb, cut into bite-sized pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the meat, minced garlic, ground turmeric, ground coriander, ground cumin, and a pinch of salt. Mix well to ensure the meat is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
3. 3.
   In a large pot, heat some vegetable oil over medium heat. Add the chopped onions and cook until they turn golden brown.
4. 4.
   Add the marinated meat to the pot and cook until it is browned on all sides.
5. 5.
   Add the cinnamon stick, cardamom pods, cloves, and rice to the pot. Stir well to combine.
6. 6.
   Pour in the chicken or beef broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the meat is tender.
7. 7.
   Once cooked, fluff the rice with a fork and remove the cinnamon stick, cardamom pods, and cloves.
8. 8.
   Serve the Madurese-style Levengi hot and enjoy!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Turmeric — Be cautious while handling turmeric as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the marinade.
• You can substitute the meat with tofu or tempeh for a vegetarian version.
• Serve Madurese-style Levengi with a side of pickles or sambal for an extra burst of flavor.
• If you prefer a richer taste, you can use coconut milk instead of broth.
• Leftover Madurese-style Levengi can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve Madurese-style Levengi in individual bowls, garnished with fresh cilantro or parsley for a pop of color. Accompany it with a side of cucumber and tomato salad to balance the flavors.

Presentation advice

To enhance the presentation, mold the cooked rice and meat mixture into a round shape using a small bowl or ramekin. Invert it onto a plate and garnish with a sprinkle of turmeric powder and a sprig of fresh herbs.