Pairs well with Turkish Aubergine Stew with Meat (Patlican Yemegi)
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 22d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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Turkish Aubergine Stew with Meat (Patlican Yemegi)
(1.5)
10.1K views • 3mo ago
260
15
2.6% engagement
A hearty and flavorful one-pot dish featuring minced lamb, aubergines, and a rich tomato base, embodying the essence of traditional Turkish cuisine.
00:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- minced lamb - 400g (from a local butcher for better taste, can substitute with beef)
- aubergines - 3 (sliced about a centimeter thick)
- green peppers (padrons) - 300g (not spicy, can adjust to taste)
- extra virgin olive oil - watch the video to see
- small onions - 6 (sliced)
- black pepper - 5g
- tomato paste - 1-2 tablespoons
- chopped tomatoes (canned) - 400g
- garlic - watch the video to see (a couple of cloves)
- salt - watch the video to see
- water - 2 dl
Instructions
- Brown the minced lamb: Brown the minced lamb in a pan, breaking it apart to ensure it cooks evenly.
- Prepare the vegetables: Slice the aubergines, green peppers, and onions as indicated.
- Cook the vegetables: In the same pan, add a little extra virgin olive oil and the sliced vegetables. Begin by browning the aubergines, then add the green peppers and onions.
- Combine ingredients: Once the vegetables have softened, add the tomato paste, chopped tomatoes, garlic, salt, and black pepper. Stir to combine.
- Simmer: Add water to the pan, ensuring all ingredients are well combined. Let the dish simmer for about 30 minutes on low heat.
- Serve: After the stew has simmered and thickened, it's ready to be served. Optionally, garnish with a dab of garlic yogurt and serve with Arabic bread or Turkish jufka.
