🍽️ Göleviz Stew Recipe

Serves: 6–8

Göleviz is a root vegetable popular in the Mediterranean region of Türkiye (especially around Mersin, Antalya, and Alanya). It resembles Jerusalem artichoke or potato in appearance and texture.

Ingredients

• 1.5 kg göleviz

• 1 cup boiled chickpeas

• 500 g bone-in meat or diced meat

• 3 tablespoons tomato paste

• 3 medium tomatoes

• 2 medium onions

• 3 lemons

• 3 tablespoons butter

• 4 tablespoons olive oil

• 1 teaspoon ground red pepper

• 2 teaspoons salt

Preliminary Preparation

Chickpeas:
Soak overnight and boil on the day of cooking.

Preparing the Göleviz:
Peel the göleviz without washing it and without wetting your hands.
Instead of slicing, break it apart with a knife (cut and snap into chunks).

Toss the chopped pieces with lemon juice and rinse thoroughly with plenty of water until the slippery texture is removed.

Instructions

Sautéing the Meat

Place the bone-in meat into a heated pot and sauté until it releases and absorbs its own juices.

Adding Vegetables

Add butter and olive oil and continue sautéing briefly.
Add finely chopped onions. Once softened and lightly golden, add grated tomatoes.

Tomato Paste and Sauce

Add tomato paste and ground red pepper, and continue sautéing.

Cooking

Add salt and approximately 6 cups of water (enough for the meat to cook).
Cook until the meat becomes tender.

Combining

Once the meat is tender, add the prepared göleviz, boiled chickpeas, and lemon juice.

Cook over medium heat until the göleviz softens. (If necessary, add hot water.)

Serving

When the göleviz reaches a tender consistency, remove from heat and serve hot.

💡 Tip:
To shorten the cooking time, you can use a pressure cooker.