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Belen Tava Turkish Braised Meat: A Delicious Recipe to Try

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Experience Belen Tava, the rich Turkish oven-braised stew. Lamb or beef cubes, tomatoes, and peppers are vigorously spiced then slow-roasted for ultimate tenderness.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: American

Ingredients

Scale
  • 1.5 lbs boneless lamb or beef stew meat, cubed into 1-inch pieces
  • 1 large yellow onion, roughly chopped
  • 4 large cloves garlic, minced
  • 3 large ripe tomatoes, peeled and roughly diced
  • 2 long green Turkish peppers (or green bell peppers), thickly sliced
  • 1/4 cup olive oil
  • 1 teaspoon Turkish red pepper flakes (pul biber)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a large, oven-safe cooking vessel (traditionally an earthenware tava, or a Dutch oven), combine the cubed meat, chopped onion, minced garlic, olive oil, red pepper flakes, salt, and black pepper. Toss vigorously until the meat is fully coated in the seasoning and oil.
  2. Step 2: Spread the seasoned meat mixture evenly across the bottom of the pot. Ensure the mixture forms a relatively flat base.
  3. Step 3: Carefully layer the chopped tomatoes over the meat mixture. Do not stir. Follow this with a layer of the sliced green peppers placed on top of the tomatoes. The moisture from the vegetables will be key for braising, so do not add extra water.
  4. Step 4: Cover the cooking vessel tightly, either with a fitted lid and a layer of heavy-duty aluminum foil beneath the lid, or by sealing the edges with dough (traditional method). Place the sealed pot into the preheated oven for 30 minutes.
  5. Step 5: After the initial 30 minutes, reduce the oven temperature to 325°F (160°C). Continue to braise the meat for an additional 2 to 2.5 hours, or until the meat is exceptionally tender and fork-shredding easily. Serve hot, traditionally right from the pot, garnished with fresh parsley if desired.

Notes

  • Store leftovers promptly in an airtight container in the refrigerator for up to three days; the flavor often deepens overnight, making it excellent the next day.
  • To prevent the meat from drying out, reheat portions slowly in a covered, oven-safe dish at 300°F (150°C) until piping hot, or gently simmer on the stovetop with a splash of water or broth.
  • Serve this dish hot, traditionally right from the tava, alongside plenty of rustic Turkish bread (pide) to ensure you soak up every drop of the rich tomato and pepper juices.
  • For maximum tenderness and traditional flavor, resist the urge to stir the layers of meat and vegetables during the braising process, allowing the ingredients to steam and self-baste perfectly.

Nutrition

Find it online: https://coookitfast.com/belen-tava-turkish-braised-meat-a-delicious-recipe-to-try/