Kale Stew in Yoghurt, Chickpeas; My Online Turkish Cookery Course
Borenye or Borani is an Antakya region specialty, which is served often as part of the dinner spread for special occasions in Antakya. I love this hearty dish especially in winter times; combination of yoghurt with chickpeas, vegetables and meat is just wonderful. We like to add more flavors to this special dish with dried mint and red pepper flakes; a delicious, wholesome comforting dish.
Recipe type: Healthy Turkish stews with chickpeas, kale and spices
Cuisine: Turkish Regional Cuisine
  • 350 gr / 12 oz. kale; washed, trimmed and chopped
  • 400 gr/ 14 oz. beef or lamb, cut in small chunks
  • 2 medium onions, finely chopped
  • 3-4 garlic cloves, chopped
  • 400 ml/ 14 fl oz./ 1⅔ cups thick, plain yoghurt (brand Fage works well)
  • 400 gr/ 14 oz. -1 can of cooked chickpeas, drained and rinsed
  • 30 ml/ 2 tbsp. olive oil
  • 30 ml/ 2 tbsp. dried mint
  • 10 ml/ 2 tsp. red pepper flakes
  • 600 ml/ 1 pint/ 2 ½ cups water
  • Salt and freshly ground black pepper to taste
  1. Heat the olive oil in a large, heavy pot and stir in the onion. Sauté for 2-3 minutes until it beings to soften and start to color.
  2. Stir in the chunks of meat and sauté with the onions for 3 -5 minutes over medium heat.
  3. Add the kale and the garlic to the pan and combine well. Stir and cook with the onions and the meat for 3 minutes.
  4. Pour in the water, mix well.
  5. Season with salt and freshly ground black pepper to your taste, combine well. Cover and cook over medium to low heat for 20 minutes.
  6. Stir in the cooked & rinsed chickpeas to the mix, combine well.
  7. Beat the yoghurt until smooth and pour into the pot, while the heat is low. Stir and blend well.
  8. Immediately add the dried mint and red pepper flakes, combine well. Check the seasoning to your taste, add more salt if needed. Turn the heat off.
  9. Serve hot with crusty bread aside. Potato and bulgur rolls, patatesli, bulgurlu kofte would be delicious to serve aside and dip into this delicious Borenye sauce.
Recipe by Ozlem's Turkish Table at https://ozlemsturkishtable.com/2014/12/kale-stew-in-yoghurt-chickpeas-my-online-turkish-cookery-course/