Скачать или смотреть Slow Cooked Meat: Very Simple and Delicious Way of Cooking Belen Tava (Beef or Lamb Recipe)

Slow Cooked Meat: Very Simple and Delicious Way of Cooking Belen Tava (Beef or Lamb Recipe) Belen Tava is a classic Turkish slow-cooked meat dish, packed with rich flavors and melt-in-your-mouth tenderness. Made with lamb or veal, tomatoes, peppers, and a touch of garlic, this hearty meal is perfect for family gatherings. The secret lies in slow cooking at a low temperature, allowing the meat to absorb all the delicious flavors. Serve it with warm Ramazan pide or Turkish flatbread for an authentic experience! 🍖🔥

Belen Tava, slow cooked meat with vegetables

Today's recipe is a slow-cooked meat dish that is incredibly tender and packed with rich flavors. It’s perfect for family gatherings and surprisingly easy to prepare—just 10 minutes of prep and the oven does the rest!

50 g butter or lamb tail fat, cut into small pieces
500 g (~1.1 lbs) lamb (preferably ribs or breast) – or veal (round), though it will take longer to cook 3 tomatoes, 400 g, diced
1 onion, 200 g, diced
2 green peppers, diced, you can substitute bell peppers
1 sweet red pepper, diced, you can substitute bell peppers 10 cloves of garlic.
1 tablespoon tomato paste, or substitute with 300 ml / 1¼ cups tomato purée instead of water and paste
1 heaping teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper powder
1 teaspoon dried thyme
Parsley, for garnish
Ramazan pide or Turkish flatbread, for the recipe    • How to Make Turkish Ramadan Pide at Home: ...  

• Get a large and shallow clay pot or a cast iron pan. They can provide a better heat distribution. Any oven proof dish would work as well.
• On medium heat, melt the butter without burning. Add in the meat and season with the half of the salt and pepper. Sear for about 3-4 minutes, stirring occasionally.
• Stir in the onion, peppers and tomatoes. To get the all the flavour, smash the cloves with a pinch of salt and then chop finely. Mix in to the pan.
• Add the remaining salt, black pepper, thyme, and red pepper powder and mix.
• In a small bowl, mix the water with tomato paste and pour into pan. If using tomato puree pour in directly. Give it a final stir.
• Cut a piece of parchment paper to match the width of your pan and place it directly on top of the pan.
• Bake in a preheated oven at 220 C (430 F) without a fan, placing the dish on the second rack from the bottom. Bake for 25-30 minutes for lamb, 1 hour for veal. Slow cooking and covering will provide the ultimate tenderness.
• Garnish with fresh parsley and serve with warm Ramazan pide or tırnak pide (Turkish flatbread)


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