Eating Disorder Healing Recipes: Yakhni Turkish Meat & Onion Stew

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Yakhni
Turkish Meat & Onion Stew

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…in the Spirit we must keep silent.
The Unseen cannot be told.
Otherwise, your mortality-meat
would not get cooked as it should.
You would stay half-raw.
Here in the Spirit we can see
the final results
of what we did in the material world.
What comes of our generosities
is especially beautiful.

 

 

Dear Readers,

 

Please find below an incredible recipe for healing body, mind and soul’ Yakhni Turkish Meat & Onion Stew’, from the Sufi cookbook. This Yakhni will do wonders for your body, it will enrich your body with much needed nutrients and vitamins. In recovery each meal/snack should contain complete protein including lean meats, lean dairy, eggs, or protein supplements.  Yakhni is popular as a healing remedy in Asian countries. It contains calcium, magnesium and phosphorus, in their simplest forms making it easy for our body to absorb them and help our bones to repair and grow. The Yakhni contains amino acids that take part in the healing process, and are necessary for the immune system function and sperm production. They help regenerate liver cells and also help release hormones in our body. We hope you’ll incorporate Yakhni in your weekly meal plan. Try it and see the magic happen.

 

 

Yakhni
Turkish Meat & Onion Stew

 

 

meat stew

Total time: 1-¾hours
Ingredients
4 lbs. boneless lamb or chicken, cut into small pieces
½ cup butter or olive oil
2 cups water, stock or tomato juice
4 cups chopped tomatoes, with juice
2 lbs. (6 cups) pearl or other small onions, skins removed
1 tbsp. minced garlic
1 tbsp. salt
2 tsp. pepper
1 tsp. allspice or paprika
Method: 

In a large stew pot over medium heat, brown the meat in butter or olive oil until just browned. Pour in the cooking liquid, cover the pot, lower the heat, and let simmer for an hour. Add the tomatoes, onions, garlic, salt, pepper, and allspice or paprika., cover and simmer for another ½ hour, until the meat is very tender. The stew should be juicy but not soupy; add water if necessary, or remove the lid and allow excess liquid to evaporate, if necessary to adjust the consistency.

from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at ttp://www.superluminal.com/cookbook.

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Islam and Eating Disorders founded in 2012 – run by Maha Khan, the blog creates awareness of Eating Disorders in the Muslim world, offers information and support for sufferers and their loved ones.

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