Here is another simple but delicious supper dish that I made the other night.
The ingredients are not fancy: kuşbaşı lamb with chopped onion and tomatoes but it’s the flavouring that makes it: thyme, cinnamon and black pepper.
How do you like that combination?
I was also attracted by the idea of the yogurt topping since the yogurt here is quite simply the best in the world!
I especially mean Tikveşli which is an absolute staple in our fridge. Any meal with that in it is a winner as far as I am concerned.
It is the kind of meal that improves with time ie it can sit very happily in the fridge for a couple of days and the taste gets better and the meat somehow becomes even more tender.
1 tsp seasoned salt/ tuzot
- Pre-heat the oven to 200°C/400°F.
- Sauté the meat and the onion together in the oil for 10 mins over medium heat.
- Add the chopped tomatoes, seasoned salt, cinnamon and black pepper and cook until the liquid from the meat has been absorbed.
- Sprinkle the mixture with the thyme and place in an ovenproof baking dish. Mix the yogurt and flour together and pour over the meat mixture.
- Bake in the pre-heated oven for 30 mins.
The success of this dish depends on your meat being really tender so check with your butcher!
Also taste a bit at the end of the cooking before putting in the ovenproof dish. If the meat is still not as tender as you would like, cook further, adding a little water if necessary.
My bottled tomatoes are coming in really useful now that we are back to the hard, tasteless variety. The smell and taste of those summer Çanakkale tomatoes gives me immense satisfaction as well as reminding me of Assos.
All that chopping was definitely worth it!
I am happy to report that the sterilizing process was 100% successful this time: the jars open with a satisfying pop every time!