Niğde tava (lamb and tomato tray bake)
Ingredients
- 1,000 gDiced lamb
- 100 gLamb tail fat
- 60 gGarlic
- 1,000 gTomato
- 500 gLong green pepper
- 15 gSalt
- 20 gPaprika
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 lamb37%
- Tomato37%
- Long green pepper19%
- Lamb tail fat 4%
- Garlic 2%
- Paprika 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Cut the meat, tail fat and tomatoes into large cubes.
Slice the peppers into rings and peel the garlic into whole cloves.
Layer the meat, garlic, peppers, tomatoes and tail fat in a tray. Sprinkle the red pepper powder and salt over the top.
Put the tray in a 200 degree oven. When the tail fat has melted and the meat turns pink on top, take it out and stir gently.
10 minReturn the tray to the oven, then take it out after the same time and stir once more.
10 minBake a last time until the meat takes on a reddish color. Serve hot straight from the tray.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1421 (Niğde Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026
Take this recipe
The PDF could not be prepared just now. You can print this page instead.