Lamb Chop & Quince Stew (Ayvali Taraklik Tavasi)

Savory and a bit sweet, this dish will make you say Mmmmm.

      If you’ve ever had pork chops and apple sauce, then this recipe is a comparable dish. Packed with flavor, the lamb chops are slow roasted in the oven and then added to a savory tomato and red pepper spiced broth to simmer until finally the quince slices are added and cooked just until they are tender and a bit sweet.

Perfect for a cold day outside, this stew is satisfying and a comforting Turkish classic meal.

Here’s the recipe:

1 kilo of small lamb chops (about 4 inches long)

  • 2 medium white onions (diced)
  • 1 TBSP flour
  • 1 TBSP sugar
  • 2 TBSP butter
  • 2 TBSP olive oil
  • 2 TBSP red pepper paste
  • 3 cups crushed tomatoes
  • 2 cloves of garlic (minced)
  • 2 quinces (cored and sliced into sixths)
  • salt & pepper (to taste)

Preparation:

Pre-heat the oven to 190 C (375 F).

Place the lamb chops on a baking sheet in one even layer. Coat with olive oil and place in the oven until browned (approximately 30 to 45 minutes).

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While the lamb chops are roasting, melt the butter in a large stock pot and add the onions and garlic and sauté until translucent.

Sprinkle in the flour and sugar and stir.

Remove the chops from the oven and add to the pot. Fill the pot with boiling water (just enough to completly cover the chops) and simmer for 20 minutes.

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Stir in the red pepper paste, crushed tomatoes and salt and pepper. Simmer for another 30 minutes.

Add the quince slices and simmer for another 15 minutes until the quince are soft but not soggy.

Serve and enjoy!

Afiyet Olsun!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website

 

 

Turkish Borani (Spicy Chard Stew)

A thick, spicy, tomato flavored stew packed with leafy chard and black-eyed peas.

As most people know Borani, it is an Iranian dish with vegetables and yogurt. But there are also some parts of Turkey that also have Borani but it looks completely different. The yogurt is only used as a topping in this version.

For this recipe, the chard is the star of the show. Although there are many flavors that fill the soup, it would not be complete without the leafy chard that melts into the stew as it simmers. It is flavorful and delicious.

Here’s the recipe:

  • 300 g ground beef
  • 1 bunch of chard
  • 5 small red onions (chopped)
  • 2 sweet red peppers (chopped)
  • 3 garlic cloves (sliced) + 10 garlic cloves (crushed)
  • 1 1/2 c frozen black-eyed peas
  • 3 TBSP tomato paste
  • 1 TBSP red pepper flakes
  • 1/2 TBSP black pepper
  • salt (to taste)
  • 2 c yogurt

Preparation:

Rinse and clean the chard. Then stack the leaves on top of each other (about 4-5 at a time) and roll up like a burrito and slice into thin strips. Set aside.

Sauté the ground beef in a large stock pot.

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Add the onions, red peppers and garlic and sauté until browned.

Then add the tomato paste and 2 liters of boiling water. Stir until well combined.

Stir in the black-eyes peas, red pepper flakes, black pepper and salt (to taste). Bring to a boil for 5-10 minutes.

Then add the chard, stir and place the lid on top.

Allow the stew to simmer for 20-30 minutes.

Meanwhile, make the garlic yogurt by combining the yogurt with the crushed garlic.

Top each bowl of soup with the garlic yogurt.

Serve & Enjoy!

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This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website