YANYANA TAVASI

Name: YANYANA TAVASI
Total time: 85 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 3 tablespoons olive oil; 2 tablespoons Turkish sweet red pepper paste; 50 ml milk; 1 tsp paprika; 1 tsp smoked paprika; 1 tsp ground pul biber; 1.5 tsp dried oregano; 1 tsp dried mint; 600 g boneless lamb shoulder / neck fillet, cut into tiny pieces; 10 garlic cloves, peeled and left whole; 1.5 teaspoon sea salt flakes; 0.75 teaspoon coarse black pepper; 2 onions, peeled and chopped into 2cm pieces; 1 large courgette, chopped into 2cm pieces; 1 medium aubergine, chopped into 2cm pieces; 2 romano/ medium red bell peppers, cored and chopped into 2cm pieces; 2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces; 700 g Maris piper potatoes, peeled and chopped into 2cm cubes; 4 tomatoes, chopped into 2cm pieces; 2 Bay leaves

1h 25m

Serves 6

tiktok.com

YANYANA TAVASI

tiktok.com

1h 25m

Serves 6

Directions

1Prepare the marinade by combining paprika, smoked paprika, pul biber, dried mint, oregano, sweet red pepper paste, olive oil, and milk in a tray.
2Cut the lamb into small "kuşbaşı" pieces.
3Add the lamb and peeled garlic cloves to the marinade and mix well.
4Cover the lamb and marinade with plastic wrap and leave to marinate for an hour, or up to four hours.
5Chop red peppers, green peppers, courgettes, aubergines, potatoes, tomatoes, and onions into 2cm pieces.
6Once the lamb has marinated, season it with salt and pepper.
7Arrange the chopped vegetables around the marinated lamb in the tray, creating distinct sections (Yanyana, meaning next to each other).
8Brush the vegetables with the remaining olive oil, sprinkle with dried oregano, and season with sea salt and black pepper.
9Cover the tray with parchment paper and then tightly with foil.
10Bake in a preheated oven for one hour.
11After one hour, uncover the tray, baste the vegetables with the juices from the tray, increase the oven heat, and pop it back in for another 20 to 25 minutes.
12Prepare light 'bidda' (flatbread) to serve with the dish.

Ingredients

3 tablespoons olive oil
2 tablespoons Turkish sweet red pepper paste
50 ml milk
1 tsp paprika
1 tsp smoked paprika
1 tsp ground pul biber
1.5 tsp dried oregano
1 tsp dried mint
600 g boneless lamb shoulder / neck fillet, cut into tiny pieces
10 garlic cloves, peeled and left whole
1.5 teaspoon sea salt flakes
0.75 teaspoon coarse black pepper
2 onions, peeled and chopped into 2cm pieces
1 large courgette, chopped into 2cm pieces
1 medium aubergine, chopped into 2cm pieces
2 romano/ medium red bell peppers, cored and chopped into 2cm pieces
2 large Charleston/ medium green bell peppers, cored and chopped into 2cm pieces
700 g Maris piper potatoes, peeled and chopped into 2cm cubes
4 tomatoes, chopped into 2cm pieces
2 Bay leaves

Equipment

trayknifecutting boardbowlplastic wrapovenparchment paperfoilrolling pinpan

Tips

If you don have a round tray, use a large rectangular one - just make sure it 's large, metal-based (not glass or ceramic) and shallow so the vegetables crisp up rather than just steam.
The aubergines, courgettes, and tomatoes aren't drained, creating a delicious sauce at the bottom of the tray.
Serve with light 'bidda' (flatbread) to soak up all the juices.

YANYANA TAVASI

YANYANA TAVASI

Directions

Ingredients

Equipment

Tips

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