A delicious Belen Tava from the Hatay cuisine! Both practical and delicious 🤤

A delicious Belen Tava from the Hatay cuisine! Both practical and delicious…

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Belen Tava

Ingredients

• 500 grams of beef neck (lamb can also be used if desired)
• 2 tomatoes (diced)
• 2 green peppers (chopped)
• 1 red pepper (chopped)
• 1 large onion (chopped) or 16 shallots
• 3-4 cloves of garlic (chopped)
• 1 tablespoon of pepper paste
• 1 teaspoon of tomato paste
• Half a tea glass of olive oil
. 2-3 pieces of butter
• 1 tea glass of water
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of thyme
• 1 teaspoon of red pepper flakes (spicy is up to you)
• 1 teaspoon of powdered red pepper
.2-3 bay leaves

TIP: Chop the meat 2-3 hours before cooking, pour a bottle of soda over it and let it sit. Drain the water from the meat before cooking. This method will make the meat softer and tastier. If you are going to use meat from the freezer, take it out 1-2 days before and put it in the fridge.

How to make

1. Preheat your oven to 180 degrees.

2. Add the diced meat, tomatoes, peppers, onion, garlic and tomato paste in a deep bowl. Pour olive oil over it, add the spices and water. Mix all the ingredients well.

3. Transfer the mixture to a baking dish or casserole. Cover the bowl with baking paper.

4. Bake in a preheated oven for about 1-1.5 hours, until the meat is tender. At the end of the cooking time, remove the foil and bake for another 10-15 minutes to brown the top.

5. Serve hot. It goes very well with fresh bread.