Belen Tava Recipe
Today I have a delicious recipe from Hatay cuisine for you. In addition to being delicious, it is also a very easy recipe. It can even be the meat dish that is made in the easiest way and gives the best results. If you are a kitchen novice and you are not confident about cooking meat, belen tava is a great recipe to make your first meat dish trial.
Undoubtedly, another one is my kavurma recipe. Until today, maybe thousands of people have enjoyed cooking softest meat for the first time in their lives thanks to that recipe. This is why it would not be possible to mention it while making such ambitious sentences.
The convenience of the Belen tava comes from the fact that the ingredients used are not added piece by piece as in many dishes. All the ingredients are mixed and baked in the pan and mixed in between, that's all. While the Belen tava is cooked, you can create a rich menu by cooking a rice pilav and a çoban salata.
By the way, I gave pilav because most of the people like meat together with pilav, otherwise belen tava is a dish that can be eaten by dipping bread in.
Finally, it is worth mentioning that the taste of the dish = the taste of the ingredients. Since any sauce for cooking, a special method, special spices that the masters do not tell anyone, etc. are not used, the only thing that determines the taste of the dish is the ingredients you use. For this reason, I suggest you try to use quality ingredients as much as possible.
- 500 g of lamb meat, chopped finely
- 1 onion,
- 2 green peppers,
- 1 red pepper,
- 2 tomatoes,
- 4 cloves of garlic,
- 1 tablespoon of thyme,
- 1 heaped tablespoon of butter.
- Chop the onion, peppers, tomatoes and garlic into small pieces,
- Sprinkle salt on them according to your taste and spread them in a casserole or cast iron pan,
- Spread the meat on it,
- Spread the melted butter over the meats with a spoon,
- Sprinkle the thyme,
- Place it in a preheated oven at 200 C degrees,
- Mix it every 15 minutes and bake until the meat is soft (it takes around 1 hour, but it may vary greatly, check the consistency of the meat by sticking a fork or knife instead of keeping time).