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Author Notes: This traditional hearty dish is a speciality of Antep Cuisine. Since the bronze ages this city in Turkey has been a home for many different cultures and this has made it unique and Antep is one of Unesco's Creative Cities Network.
It is a very simple dish to make and a very comforting one especially during winter times. We like to dip our bread in its lovely delicious sauce. You can prepare it with spinach or kale as well. Combination of yoghurt with chickpeas, black eyed peas, vegetables and meat is just perfect. Adding more flavors to this special dish with red pepper flakes sautéed in butter and the added yogurt makes it a more delicious and wholesome comforting dish.
—Piper Nigrum (GamzE)
- 1.5 bunch swiss chard
- 250 g beef or lamb meat cut into very small chunks
- 100 g black eyed peas
- 50 g chickpeas
- 1 large onion
- 2 tbs butter
- 1 tbs tomato paste
- 1 tbs flaked chilies (turkish variety)
- 1 teaspoon cinnamon
- Turkish yogurt
- Put the black eyed peas and chickpeas separately in water and soak them overnight.
- Cook them until soft without adding salt.(only add in the end) Peel the skin off the chickpeas and separate them in half. Wash chard leaves. Cut the stem and chop them in small cubes and cook them for 3-5 minutes in boiling water just to soften them.
- Slice the green leaves thinly.
- Heat your pan and put the minced meat, sauté for a few minutes in its oil. Add the cubed onions stir and sauté .
- Add butter,salt, black pepper, cinnamon, the cooked stems and tomato paste. Stir. Add the sliced leaves, beans and and one glass of water (from the water you used to cook the stems)and let simmer for 20 minutes.
- In a small skillet add the remaining butter, foam add the red chilli flakes. Before serving add this butter chili sauce on top and serve it with garlic Turkish yogurt.
- This recipe was entered in the contest for Your Best One-Pan Dinner