Yanyana Tavası

Name: Yanyana Tavası
Total time: 85 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 3 tbsp olive oil; 2 tbsp 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 tsp sea salt flakes; 0.75 tsp 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

facebook.com

Yanyana Tavası

facebook.com

1h 25m

Serves 6

Directions

1Cut the lamb into tiny kusbusa pieces and add them to the marinade consisting of paprika, smoked paprika, pul biber, dried mint, oregano, tatlı biber salçası, olive oil, and milk, along with peeled garlic cloves.
2Leave the lamb to marinate for an hour, or a maximum of four hours.
3While the lamb marinates, prep your vegetables: red peppers, green peppers, courgettes, aubergines, potatoes, tomatoes, and onions.
4Once the lamb has marinated, season it with some salt and pepper.
5Arrange the vegetables in the tray, yana yana (next to each other).
6Brush the vegetables with the remaining olive oil, sprinkle over some dried oregano, and season with sea salt and black pepper.
7Cover the tray with parchment paper, then tightly with foil.
8Bake in your preheated oven for an hour.
9After an hour, uncover the tava.
10Baste the vegetables with the juices from the tray.
11Increase the oven heat and pop the tava back in for another 20 to 25 minutes.

Ingredients

3 tbsp olive oil
2 tbsp 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 tsp sea salt flakes
0.75 tsp 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

tavaparchment paperfoiloven

Tips

The aubergines, courgettes, and tomatoes create a delicious sauce at the bottom of the tray without adding stock.
Basting the vegetables with the juices after an hour of baking helps with flavor and moisture.

Yanyana Tavası

1h 25m

Serves 6

facebook.com

Yanyana Tavası

facebook.com

1h 25m

Serves 6

Directions

1Cut the lamb into tiny kusbusa pieces and add them to the marinade consisting of paprika, smoked paprika, pul biber, dried mint, oregano, tatlı biber salçası, olive oil, and milk, along with peeled garlic cloves.
2Leave the lamb to marinate for an hour, or a maximum of four hours.
3While the lamb marinates, prep your vegetables: red peppers, green peppers, courgettes, aubergines, potatoes, tomatoes, and onions.
4Once the lamb has marinated, season it with some salt and pepper.
5Arrange the vegetables in the tray, yana yana (next to each other).
6Brush the vegetables with the remaining olive oil, sprinkle over some dried oregano, and season with sea salt and black pepper.
7Cover the tray with parchment paper, then tightly with foil.
8Bake in your preheated oven for an hour.
9After an hour, uncover the tava.
10Baste the vegetables with the juices from the tray.
11Increase the oven heat and pop the tava back in for another 20 to 25 minutes.

Ingredients

3 tbsp olive oil
2 tbsp 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 tsp sea salt flakes
0.75 tsp 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

tavaparchment paperfoiloven

Tips

The aubergines, courgettes, and tomatoes create a delicious sauce at the bottom of the tray without adding stock.
Basting the vegetables with the juices after an hour of baking helps with flavor and moisture.