Otherwise known as Papaz Yahnisi: papaz means priest in Turkish and yahni is hot pot or ragout as Angie Mitchell lovingly translates it.
I was hoping to burble on about the joys of spring but Istanbul has been cold, wet and miserable for days now. That’s why when Daughter No 1 said she was going to drop by on her way back from a week away and have supper with us, I thought ahaha let me make this yahni that I have been dying to try.
Ingredients for Papaz Yahnisi according to Angie Mitchell’s recipe
- Toss the cubed beef in seasoned flour*.
- Melt the butter and sauté the beef for 5 mins.
- Add the pearl onions and whole cloves of garlic and sauté everything together for a further 5 mins.
- Add the vinegar, tomatoes, sugar, and spices.
- Stir well and then add 2 cups of boiling water.
- Cover and cook slowly on a low heat for 2 hours or until meat is tender.
- Serve hot with rice, garnished with chopped parsley.
- *To toss meat in seasoned flour, just put the flour with S&P in a plastic bag. Add the meat and shake!
- The smell of the meat cooking with those spices and onions is divine! I loved Berrin Torolsan for saying that even though pearl onions are attractive and taste good, they are fiddly to prepare so regular onions cut into half-moons is perfectly acceptable.
- But if you decide to go with the pearl onions as I did, soaking them in boiling water for 10 mins helps enormously to peel them more easily.
I hope you like this dish as much as we did! However Daughter No 1 reminded me gently that she has now become a vegetarian …..
Yahni ‘fed the Janissaries, it fed the poor, it nourished students and it sustained sultans’.