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peas with lamb meat
(20 Messages in 2 pages - View all)
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1.       aslı
342 posts
 16 May 2007 Wed 02:23 am

1 mid size onion
Half kg. of beans
2 big tomatoes
150 ml. olive oil
250 gr. lamb meat
salt


Boil dice chopped lamb meat first. In another pot, cook dice chopped onion with oil, 2 min. later add lamb meat, dice chopped tomatoes ( at this point you can add a carrot and patatoes if u like). 5 min. later add peas and water (jst cover the peas) add some salt, cook it for, like 35 min.

2.       catwoman
8933 posts
 16 May 2007 Wed 04:52 am

Thank you for these recipies Asli, they look so tasty and easy to make! I'll try them .

3.       Elisa
0 posts
 16 May 2007 Wed 10:54 am

Quoting catwoman:

Thank you for these recipies Asli, they look so tasty and easy to make! I'll try them .



+1, thanks a lot Asli!

One question though: which beans do you use for this recipe? I like them a lot, but beans are not used very regularly in our local cuisine, so I have to admit that I'm not too familiar with all the different kinds..

4.       Deli_kizin
6376 posts
 16 May 2007 Wed 03:57 pm

This looks very much like my mum in law to be's kuru fasulye recipe, only she adds kara biber and kimyon, and I think the tomatoes are replaced by 1 spoon biber salçası and one spoon of domates salçası. In that case you would need white dried beans for it, you can buy them in packages of 1 kg in the Turkish stores. the night before you use it, you have to let them wait in (salted) water.

You can actually use any kind of meat for it. It also goes very well if you follow Alsı's recipe, but instead of the boiled meat, add kıyma after you did the onions. Press the minced meat small with your fork, so that the minced meat becomes crumbly and small.

Make a white pilav next to it and your dinner is ready.


I dont know what beans Aslı was talking about, but if you use 'pre-wetted' kuru fasulye for it, it will definetly become nice too.

5.       catwoman
8933 posts
 16 May 2007 Wed 07:45 pm

I have to say that if it's "fasulye" then I'll need to replace it with something else. I absolutely abhor "fasulye"... But I like the way the meat is prepared in this recipe so it's easy to make anything tasty out of this, plus I hate sticking to recipes anyways (my fantasy of being a surgeon can go down the drain) lol.

6.       Deli_kizin
6376 posts
 16 May 2007 Wed 07:55 pm

Now I read that the recipe mentions both peas and beans? In that case it could be Bezelye Yemeği (but i know it with sliced carrots and potatoes in cubes). Just those green peas, I dont know their exact name.. To answer the question for Elisa: doperwten! You can use the ones that you buy from the deep-frozen department.
If you make this recipe you can't really replace the tomatoes with the salçaları if you ask me, but there is this thing: if you peel some tomatoes and boil them with a tiny bit of water till they are a bit softer than 'ready' diced tomatoes, put them in a jar (while hot) and store in your buzdolabı. You can use this for a few days and it's a good 'quick' sollution for meals like Bezelye Yemeği, plus you can use tomatoes out of your refridgerator that are not fresh enough anymore to make salad.

7.       Elisa
0 posts
 16 May 2007 Wed 08:00 pm

Quoting aslı:

Boil dice chopped lamb meat first.



I don't want to argue with an expert , but isn't it a bit of a shame to boil lamb meat? Normally I'd sear it quickly first on a high fire so that the outside is golden brown. That way the meat keeps it nice taste, and because of the outside being seared, the meat stays softer when you cook it with the vegetables and water?
Or am I ruining your recipe now?

8.       Elisa
0 posts
 16 May 2007 Wed 08:05 pm

Quoting Deli_kizin:

To answer the question for Elisa: doperwten!



Thanks Deli_kızın but I'd rather not have those..
I mean, I eat them if I have to, but I'd never choose to eat them of my own free will. I'll stick to the fasulye, that made it clear btw, thanks

9.       Deli_kizin
6376 posts
 16 May 2007 Wed 08:07 pm

It is rather comparable with 'gestoofd vlees' from the Netherlands, in which you 'smoor' dana eti for hours on a small fire on the stove. The idea is for the meat not to get crispy but to get the soft taste of being prepare for hours. The taste of this food is pretty the same, except for the meat. In Holland lamb meat is rather a luxurous product. Here, I pay around 10 YTL tops for a kg, in Holland, lamb goes for around 35€ per kilogram and the quality even then isnt as fine as the quality I eat here. So just like you, I'd never really do that to lamb meat either.


(Sorry for all the Dutch words, but I dont know them in English..)


But I think Aslı can answer your question I was just giving my idea

10.       Elisa
0 posts
 16 May 2007 Wed 08:15 pm

Quoting Deli_kizin:

It is rather comparable with 'gestoofd vlees' from the Netherlands, in which you 'smoor' dana eti for hours on a small fire on the stove. The idea is for the meat not to get crispy but to get the soft taste of being prepare for hours.



I got that. But even when I braise meat ("smoren") I sear it first. That's what my mum teached me

Aslııı!!! You're needed here!!

11.       Deli_kizin
6376 posts
 16 May 2007 Wed 08:21 pm

Hehe ok I have never braised meat in my life anyway so how could I know And now I finally have the time to learn to cook, Kadir doesnt eat red meat anymore till summer

12.       Elisa
0 posts
 16 May 2007 Wed 08:26 pm

Quoting Deli_kizin:

Here, I pay around 10 YTL tops for a kg, in Holland, lamb goes for around 35€ per kilogram and the quality even then isnt as fine as the quality I eat here. So just like you, I'd never really do that to lamb meat either.



Interesting thought kızım.. I've never really realized that might be the reason.
Maybe that's why I put silk gloves and play some classical music when I prepare it. Respect, you know?

Seriously, you're right, lamb is indeed rather luxury meat overhere.

13.       Deli_kizin
6376 posts
 16 May 2007 Wed 08:35 pm

Quoting Elisa:


Interesting thought kızım.. I've never really realized that might be the reason.
Maybe that's why I put silk gloves and play some classical music when I prepare it. Respect, you know?

Seriously, you're right, lamb is indeed rather luxury meat overhere.



Hehe yes I know But I have to admit that after eating Kokoreç, I lost that respect for a few weeks though. But Im totally healed, bring on the Ali Nâzık! (or is it Nazİk?)

14.       Elisa
0 posts
 16 May 2007 Wed 08:39 pm

Quoting Deli_kizin:

But I have to admit that after eating Kokoreç, I lost that respect for a few weeks though.



Kokoreç is great to finish a night out though, you might want to try it next time

15.       Deli_kizin
6376 posts
 16 May 2007 Wed 08:49 pm

Quoting Elisa:


Kokoreç is great to finish a night out though, you might want to try it next time



Neah.. smelling it already makes me feel sick.. Id rather go for some kebap or just soup. Ohh its been loooong since we went out! The time we went out in ankara I ate the most tasteful kebap ever, it was with some 'Onion oil' over it. It was great, only big bellyaches next morning.. but definitely worth it!

16.       Elisa
0 posts
 16 May 2007 Wed 08:52 pm

Quoting Deli_kizin:

I ate the most tasteful kebap ever, it was with some 'Onion oil' over it. It was great



OK, dinner time it is here, I can't handle it any longer!!

17.       Deli_kizin
6376 posts
 16 May 2007 Wed 08:55 pm

Quoting Elisa:

OK, dinner time it is here, I can't handle it any longer!!



Afiyet olsun o zaman I just ate 2 'Cup a Soup's, and im wondering now.. shall I order something or... be hungry all night?

18.       aslı
342 posts
 17 May 2007 Thu 04:37 pm

You can use any kind of meat and you can sear the meat. (I do it with lamb because my hubby likes it that way. I dont like any kind of meat anyway.) Just cook it This recipe is about the peas the ones that we made our babies eat with carrots. Little green balls

19.       Elisa
0 posts
 17 May 2007 Thu 05:10 pm

Quoting aslı:

This recipe is about the peas the ones that we made our babies eat with carrots. Little green balls



Aha! Yes, I used to eat that dish so many times when I was small, maybe that's why I don't really like them anymore
I'll stick to the fasulye

20.       Deli_kizin
6376 posts
 20 May 2007 Sun 01:36 pm

Instead of peas, what can be used? Kadir and I love peas, but his housemate doesnt. I usually take some aside before I add the peas, but its a bit boring (I do add carrot and potato though). I dont know what else would go nice in its place except fasulye, but then I need to cook it again next to it falan.. Daha kolay bi malzeme istiyorum aslında Patlıcan parçaları da olur, değil mi?

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