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Foraging with Alexis Nikole Nelson.
This rich, yet brightly flavored stew is our Instant Pot take on a recipe from “The Cooking of the Eastern Mediterranean” by Paula Wolfert. It’s unusual in that at the end of cooking, the braising liquid is lightly thickened with egg yolks, which gives the broth a velvety richness. Baby spinach is added after the yolks, just before serving, so a good time to chop it is while the pressure releases (if pressure-cooked) or during the last few minutes of simmering (if slow-cooked). Wolfert’s stew is Turkish in origin and is seasoned with Aleppo pepper, a variety of mildly spicy red pepper flake with hints of cumin that comes from that region; if not available, a combination of sweet paprika and cayenne works nicely. Serve with rice or warmed flatbread.
tablespoons salted butter
medium yellow onion, chopped
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