Ulpershek with a Kurdish Twist

Ingredients

In this Kurdish adaptation of Ulpershek, traditional Kazakh spices like black pepper and coriander are replaced with Kurdish spices such as cumin, sumac, and dried mint. The addition of yogurt, garlic, and lemon juice in the marinade adds a tangy and creamy element to the dish, enhancing its overall flavor profile. The vegetables used in the Kurdish version may also differ slightly, reflecting the availability of ingredients in Kurdish cuisine. We alse have the original recipe for Ulpershek, so you can check it out.

• 500g (1.1 lb) lamb or beef, cut into cubes 500g (1.1 lb) lamb or beef, cut into cubes
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 2 carrots, sliced 2 carrots, sliced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon dried mint 1 teaspoon dried mint
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, minced garlic, lemon juice, salt, and pepper. Add the meat cubes to the marinade, ensuring they are well coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. 2.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, sliced bell peppers, and carrots. Cook for a few minutes until the vegetables start to soften.
5. 5.
   Sprinkle cumin, sumac, and dried mint over the meat and vegetables. Stir well to evenly distribute the spices.
6. 6.
   Reduce the heat to low, cover the pot, and let the dish simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning with salt and pepper according to taste.
8. 8.
   Serve the Ulpershek hot, garnished with fresh parsley.

Treat your ingredients with care...

• Yogurt — Use plain yogurt with a creamy consistency for the marinade. Greek yogurt works well too.
• Sumac — Sumac adds a tangy and slightly citrusy flavor. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika.

Tips & Tricks

• For a richer flavor, you can brown the meat before marinating it.
• If you prefer a thicker stew, you can add a tablespoon of tomato paste to the dish.
• Serve Ulpershek with warm Kurdish bread or rice pilaf for a complete meal.

Serving advice

Ulpershek is best served hot, straight from the pot. It pairs well with a side of warm Kurdish bread or rice pilaf. Garnish each serving with fresh parsley for a pop of color and freshness.

Presentation advice

To present Ulpershek beautifully, ladle the stew into individual bowls, making sure to include a generous portion of meat and vegetables in each serving. Sprinkle some chopped parsley on top for an attractive garnish. Serve with warm bread or rice pilaf on the side.