Guiso chacarero
Chicken farmers' style

Turkish meatballs

• 1 KG CHICKEN LEGS
• 250 GRAM CARROTS, cut in strips
• 200 GRAM FRENCH BEANS, in pieces
• 1 POTATO, peeled and cut
• 2 TOMATOES, cubed
• 1 ONION, chopped
• 100 GRAM BACON, cubed
• 1 TSP OREGANO
• 250 GRAM SPAGHETTI, broken
• 1 CHORIZO, cubed

• 500 GRAM MINCED LAMB
• 1 ONION, chopped
• 2 TBSP BREAD CRUMBS
• 3 TOMATOES, peeled and chopped
• 1/2 TSP CUMIN POWDER
• 1 CLOVE GARLIC, chopped
• 1 TBSP PINE NUTS
• HANDFUL PARSLEY, cut
• PITA BREAD

Stir fry the bacon, the chorizo and the onion 3 minutes. Fry the chicken pieces. Add enough water and pepper and salt to taste, bring to the boil and simmer for 20 minutes. Now add the potato, carrots and green beans and oregano and simmer for 15 minutes. Add the spaghetti and tomatoes and simmer for 5 minutes more.

This is an Argentina recipe. On 29 June 1974, Isabela Peṛn replaced her husband for health reasons and became the first female president of Argentina. Her husband Juan Peṛn died two days later. Click on culinary calendar for more links between cooking and history.

Put the mixed lamb, 1/2 onion, sage, breadcrumbs, cumin and pepper and salt in a bowl and knead these well together. Form 20 balls and put them in the fridge. In the mean time, fry the remaining onion 20 minutes in olive oil on low heat, add the tomatoes, the garlic and pepper and salt to taste and simmer 15 minutes more. Grill the meatballs. Put the pita bread on a plate, arrange the meatballs on top and pour the tomato sauce on the meatballs. Sprinkle with pine nuts and decorate with parsley.