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 that is why 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 especially during winter.
—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
- Put the black eyed peas and chickpeas separately in a bowl filled with water and soak them overnight.
- Cook them until soft without adding salt. 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 until soft. Cut the green leaves 1-2 cm thick.
- 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 (use 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 added Turkish yogurt.
- This recipe was entered in the contest for Your Best One-Pan Dinner