Et sote – ¶

I mentioned this recipe a few weeks ago. Since then I have made this dish again and I can only confirm that it is a very comforting meal. It is simple enough to make it a weekday meal yet complex enough to introduce you to a unique flavour if you are not too familiar with Turkish home cuisine. ¶
I recommend eating with Turkish rice and a side of cucumber and tomato salad (topped with dried mint and a olive oil/lemon dressing). I should probably share the Turkish rice recipe too, but it’s not yet a recipe that I master. But I am on it.

Start by putting the butter and olive oil into the pan. Once the butter is melted, add the chopped onions. A few minutes later, add the diced meat. Close the lid and let cook. Stir occasionally until the meat releases its juices and reabsorbs them. Add the chopped tomatoes and the sliced green peppers. Close the lid and continue cooking until the dish gets saucy. Add the pul biber, the pepper and the thyme and stir well. Add hot water until the meat is covered. Cover the meat with hot water, stir again, cover and let cook until the meat is tender. In my experience this step takes roughly 40 to 50 minutes. ¶