YANYANA TAVASI
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.
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