Yanyana Tavası

Name: Yanyana Tavası
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; 10 garlic cloves; 1.5 teaspoon sea salt flakes; 0.75 teaspoon coarse black pepper; 2 onions; 1 courgette; 1 aubergine; 2 romano/medium red bell peppers; 2 Charleston/medium green bell peppers; 700 g Maris piper potatoes; 4 tomatoes; 2 bay leaves

1h 25m

Serves 6

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Yanyana Tavası

facebook.com

1h 25m

Serves 6

Directions

1Mix all the spices, red pepper paste, olive oil and milk in a bowl.
2Cut the lamb into small pieces and add it to the marinade along with peeled garlic cloves.
3Marinate for at least one hour, maximum four.
4Chop all the vegetables.
5Once the lamb has marinated, season it with salt and pepper.
6Arrange the marinated lamb and vegetables in the tray, next to each other.
7Brush the vegetables with the remaining olive oil and sprinkle with dried oregano.
8Season with sea salt and black pepper.
9Cover with parchment paper and aluminum foil.
10Bake in a preheated oven for an hour.
11Uncover the tray, baste the vegetables with the juices from the tray, and bake for another 20-25 minutes.

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
10 garlic cloves
1.5 teaspoon sea salt flakes
0.75 teaspoon coarse black pepper
2 onions
1 courgette
1 aubergine
2 romano/medium red bell peppers
2 Charleston/medium green bell peppers
700 g Maris piper potatoes
4 tomatoes
2 bay leaves

Equipment

round metal trayknifecutting boardspoonmixing utensilovenparchment paperaluminum foilfrying pan

Yanyana Tavası

1h 25m

Serves 6

facebook.com

Yanyana Tavası

facebook.com

1h 25m

Serves 6

Directions

1Mix all the spices, red pepper paste, olive oil and milk in a bowl.
2Cut the lamb into small pieces and add it to the marinade along with peeled garlic cloves.
3Marinate for at least one hour, maximum four.
4Chop all the vegetables.
5Once the lamb has marinated, season it with salt and pepper.
6Arrange the marinated lamb and vegetables in the tray, next to each other.
7Brush the vegetables with the remaining olive oil and sprinkle with dried oregano.
8Season with sea salt and black pepper.
9Cover with parchment paper and aluminum foil.
10Bake in a preheated oven for an hour.
11Uncover the tray, baste the vegetables with the juices from the tray, and bake for another 20-25 minutes.