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Turkish Belen Tava – meat and vegetables

Turkish Belen Tava – meat and vegetables

A delightful Turkish Belen Tava stew, combining meat and vegetables, perfect with flatbread.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course, stew
Cuisine Mediterranean, Turkish
Servings 4 persons
Calories 400 kcal

Equipment

  • ovenproof dish
  • iron pan

Ingredients
  

  • 1 kg lamb meat, cut into cubes 1½ - 3 cm
  • 3 pieces long red snack peppers cut into medium large pieces
  • 3-4 pieces long green sivri peppers cut into medium large pieces
  • 5-6 pieces mature red tomatoes cut into cubes
  • 2 large onions cut into cubes
  • 1 teaspoon thyme
  • 1 teaspoon pul biber Turkish chili flakes
  • salt
  • pepper
  • 50-100 grams butter preferably Tereyag butter

Instructions
 

  • Turn on the oven at 200 degrees (not hot air)
  • Cut all the vegetables into medium chunks and put them in an ovenproof dish.
  • Season with salt, pepper, pul biber and thyme and mix well.
  • Cut the meat to the correct size and place it on top of the vegetables, seasoning with salt and pepper.
  • Melt the butter and pour it over the meat and vegetables.
  • Put in the preheated oven and fry for about 45-50 minutes.
  • Remove from oven and allow to cool for 10 minutes or more - serve warm.

Notes

Try different vegetables; eggplant can be a nice addition.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 7gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg
Keyword meat and vegetables, Mediterranean, stew, Turkish, Turkish Belen Tava
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