RECIPE MIXED VEGETABLES WITH MEAT
This dish can in fact be made with all sorts of meat. Here beef is used. The art of stir-frying the vegetables separately results in a more delicate taste as they don't adopt each others' flavours.
Vegetable dishes from Turkey for 4 persons
Ingredients
- 4-5 tbsp sunflower oil
- 4 large potatoes, peeled and cubed
- 2 large carrots, thinly sliced
- 1 courgette, cubed
- 1 eggplant, cubed
- 2 green bell peppers, in strips
- 2 green chilies, chopped
- 12 shallots, peeled and whole
- 4 ripe tomatoes, peeled and chopped
- 1 tbsp tomato puree
- 6 ounces chicken or vegetable stock
- 2 cloves of garlic, chopped
- 12 ounces beef tenderloin, cubed or thinly sliced
- 1/2 tbsp dried thyme
- 2 tsp dried basil
- 1/2 tbsp paprika (mild or sharp according to taste)
- 2 tbsp freshly chopped parsley
- salt and pepper
- 1 lemon, quartered (optional)
Preparation
Heat the oil in a wok or Dutch oven on medium-high heat. Add the potatoes (in two batches) and stir-fry until brown and crisp. Remove from the pan with a slotted spoon and set aside. Do the same with the carrots, courgette and eggplant, fry them all separately (be careful not to overcook the courgette).
Fry the bell peppers and the chilies together with the shallots. Remove from the pan and set aside with the other vegetables.
Add the meat to the pan and stir-fry until just done. Sprinkle with salt and pepper and set aside (separate from the vegetables).
Add the tomatoes, tomato puree, stock and garlic to the pan and simmer for 6 to 7 minutes until the liquid has partly vaporized. Add all the vegetables to the sauce and sprinkle over the herbs (except for the parsley). Put the meat on top and put the lid on. Let simmer for another five minutes on low heat and serve sprinkled with parsley.
Have Turkish or French bread on the side and garlic-yogurt.
Fry the bell peppers and the chilies together with the shallots. Remove from the pan and set aside with the other vegetables.
Add the meat to the pan and stir-fry until just done. Sprinkle with salt and pepper and set aside (separate from the vegetables).
Add the tomatoes, tomato puree, stock and garlic to the pan and simmer for 6 to 7 minutes until the liquid has partly vaporized. Add all the vegetables to the sauce and sprinkle over the herbs (except for the parsley). Put the meat on top and put the lid on. Let simmer for another five minutes on low heat and serve sprinkled with parsley.
Have Turkish or French bread on the side and garlic-yogurt.