Gjellë me Arra të Ellit (Veal or Chicken with Walnuts)
A rich and flavorful Albanian dish featuring tender veal or chicken simmered in a creamy sauce made from ground walnuts, butter, and garlic. This comforting stew is often served as a main course and showcases the nutty depth of walnuts, a prized ingredient in Albanian cuisine.
🧂 Ingredients
- 2 lb Veal or Chicken meat(cut into 1-inch cubes)
- 0.5 cup Butter(divided)
- 0.5 cup Walnuts(finely crushed)
- 2 cloves Garlic cloves(minced)
- 2 tablespoons All-purpose flour
- 0.5 cup Chicken stock(more if needed)
- 1 tsp Salt
- 0.5 tsp Black pepper
👨🍳 Instructions
- 1
Place the veal or chicken cubes in a saucepan and cook over medium heat until tender and browned. Remove the meat, setting it aside, and reserve the juices in the saucepan.
- 2
In a separate saucepan, melt half of the butter over medium heat. Add the flour and stir constantly until it turns a light golden brown.
- 3
Add the reserved meat juices, crushed walnuts, minced garlic, and chicken stock to the flour mixture. Stir continuously until the sauce thickens.
- 4
Immediately remove the sauce from the heat to prevent the egg yolks (if using, as some variations include them) from solidifying. Stir in the cooked meat.
- 5
In a small pan, melt the remaining butter until lightly browned. Pour this browned butter over the stew before serving.
💡 Pro Tips
- ✓Ensure walnuts are finely crushed for a smooth sauce.
- ✓Work quickly when adding the sauce ingredients to prevent lumps.
- ✓Adjust chicken stock amount for desired sauce consistency.
🔄 Variations
- Some recipes include egg yolks whisked into the sauce off the heat for extra richness.
- Can also be made with lamb.