Belen lamb casserole
Ingredients
- 250 gDiced lamb
- 200 gTomato
- 100 gOnion
- 60 gLong green pepper
- 60 gRed bell pepper
- 20 gGarlic
- 5 gTomato paste
- 100 gWater
- 50 gLamb tail fat
- 15 gSalt
- 2 gGround black pepper
- 2 gPaprika
- 2 gDried oregano
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb29%
- Tomato23%
- Onion12%
- Water12%
- Long green pepper 7%
- Red bell pepper 7%
- Lamb tail fat 6%
- Garlic 2%
- Salt 2%
- Tomato paste 1%
- Dried oregano 0%
- Ground black pepper 0%
- Paprika 0%
Ingredients by weight, heaviest at the bottom.
Method
Cut the tail fat into small cubes and heat it gently, stirring with a wooden spoon, until fully melted. Do not let it burn. Set the melted fat aside.
15 minDice the peppers, tomatoes and onion. Lightly crush and finely chop the garlic. Put everything in a clay casserole.
Sprinkle in the salt, black pepper, red pepper and oregano and mix. Cut the meat slightly larger than usual cubes and add it to the casserole.
Mix the tomato paste with the water, pour it into the casserole and stir everything together.
Pour the melted fat evenly over the top. Cover with parchment paper and bake at 200 °C until the top browns. Serve hot.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1645 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026