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

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

Had a huge hangover (my first and definitely last in Turkey) on saturdaymorning after our anniversary dinner, but since then the headache just doesn't stop (Don't send me away from the PC, Im already bored enough!)

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.

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.