# YANYANA TAVASI

A delicious Turkish traybake made with marinated lamb and a variety of chopped vegetables cooked side-by-side in a single tray, creating a rich sauce.

- Servings: 6 servings
- Total time: 85 min
- Cuisine: Turkish
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- tray
- knife
- cutting board
- bowl
- plastic wrap
- oven
- parchment paper
- foil
- rolling pin
- pan

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNd9aSsAn/
- Recipe page: https://www.cliprecipe.com/recipe/15176449-ef42-450e-9c6a-7dd5e3dbce70
- Extracted: 2025-08-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt