500 grams of diced meat
2 tablespoons of butter or oil
1 large onion (finely chopped)
3 cloves of garlic (crushed)
1 teaspoon of black pepper
1 teaspoon of salt
1 teaspoon of ground red pepper
1 teaspoon of cumin (optional)
1 tablespoon of tomato paste
1 tablespoon of chili paste
1 cup of hot water
In a saucepan, melt the butter or heat the oil. Add the finely chopped onions and sauté until they turn pink over medium heat.
Once the onions have turned pink, add the crushed garlic and sauté for a few more minutes.
Add the diced meat to the pot. Fry the meat on high heat until it releases its juices. This will allow the meat to roast in its own juices, resulting in a tender consistency.
After the meat has been roasted, add the black pepper, salt, ground red pepper, and optional cumin. Mix the spices well with the meat and continue frying for a few more minutes.
Incorporate the tomato paste and chili paste into the mixture. Ensure that the tomato paste is thoroughly mixed with the meat.
Pour in the hot water and cover the pot with a lid. Cook over low heat for approximately 1-1.5 hours until the meat becomes tender and the water is absorbed. Check occasionally to see if the water has evaporated and if the meat has reached the desired tenderness. If the water evaporates too quickly, you can add a little more hot water.
Once the roast is cooked, remove the pot from the heat and let it rest for a few minutes. Then, transfer the roasted meat onto a serving plate, resembling Turkish delight, and serve it hot.
The roast can be accompanied by roasted rice, plain rice, or bulgur pilaf, just like Turkish delight. You may also choose to serve it with pickles or a side salad. Enjoy your meal!
The most suitable meats for roasting are typically veal, lamb, or turkey. It is advisable to choose fresh meat for a more delicious roast.
Roasting often requires high heat for quick browning on the outside while keeping the inside tender. However, in certain regions, slow cooking over low heat is preferred, resulting in an even softer consistency.
Butter is a preferred choice for adding flavor and richness to the meat during roasting, but oil can also be used. If using butter, be cautious and use it sparingly as excessive fat can affect the taste of the roast.
Spices are essential for enhancing the flavor of the roast. Basic spices such as black pepper, salt, and ground red pepper can be used. Optionally, you can add cumin, thyme, or chili pepper. Ensure a balanced use of spices and be mindful of not overpowering the meat.
The meat releases its juices during roasting and should be cooked over low heat until it absorbs the water. It is crucial to monitor the water level carefully. If the meat absorbs water quickly and remains tough, you can add a small amount of hot water. Avoid adding too much water, as an excessively moist roast is not desired.
Allowing the roast to rest after cooking is important. After removing the pot from the stove, let it rest for a few minutes. This resting period allows the meat to absorb its juices and develop a more flavorful consistency.
Roasted meat is served hot and is commonly accompanied by rice or bulgur pilav. Adding pickled or fresh vegetables, such as pickles or salads, enhances the flavor and freshness of the dish. Consider providing a refreshing option like tzatziki, yogurt, or ayran. Sprinkling chopped parsley or fresh herbs on the roast enhances its presentation. Lemon slices can also add a fresh taste to the dish.
