Kıymalı Bezelye
Kıymalı Bezelye·(kee-MAH-luh beh-ZEL-yeh)
Sulu Yemek & Tencere (The Weeknight Pot on the Stove)
If you grew up in a Turkish household, the smell of onions and salça sputtering in hot olive oil means you are safe, you are home, and dinner is almost ready. This is the real food of the homeland—a vibrant, savory, spoonable stew built for a busy Tuesday night. We use frozen peas because they actually hold their texture better here. The real trick, the one a grandmother would insist upon, is a heavy pinch of dried oregano tossed in right before the simmer. It banishes any dullness from the peas and makes the whole pot sing. Serve it over a mound of buttery rice pilaf with crusty bread to wipe the plate clean.
Ingredients
- extra-virgin olive oil3 tbsp
- unsalted butter1 tbsp
- yellow onion1 large
- 80% lean ground beef1/2 lb
- medium carrot1 med
- large Russet or Yukon Gold potato1 large
- frozen sweet peas1 lb
- double-concentrated tomato paste1 1/2 tbsp
- Turkish sweet pepper paste1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- Aleppo pepper or red pepper flakes1/2 tsp
- dried oregano1 tsp
- hot water3 cup
Method
- 01
Sauté the onion in the olive oil and butter.
Place a wide, heavy-bottomed pot over medium heat. Once the butter melts and foams slightly, add the onion and cook until soft and translucent, about 4 to 5 minutes.
- 02
Brown the ground beef thoroughly.
Add the beef, breaking it apart with a wooden spoon. Let it release its liquid and cook until that liquid fully evaporates and the meat begins to sizzle and fry in its own fat, about 6 to 8 minutes.
- 03
Fry the tomato and pepper pastes.
Clear a space in the center of the pot and drop in the pastes. Fry them in the hot fat for 2 full minutes to eliminate their raw, metallic taste before stirring them into the meat.
- 04
Layer in the vegetables.
Add the diced carrots and stir for 2 minutes to coat them in the flavored fat, followed by the potatoes for another 2 minutes. Pour in the frozen peas directly from the bag and stir well.
- 05
Season and simmer the stew.
Sprinkle in the salt, black pepper, Aleppo pepper, and the crucial dried oregano. Pour in just enough hot water to barely cover the vegetables, bring to a gentle boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes until the potatoes are perfectly tender.
- 06
Rest the stew before serving.
Remove the pot from the heat and let it sit, covered, for 10 to 15 minutes. This allows the potato starches to gently thicken the broth and the flavors to settle.
Notes
Substitute for Turkish pepper paste.
If you cannot find sweet pepper paste (tatlı biber salçası), simply use an extra 1/2 tablespoon of tomato paste and a generous pinch of paprika. Avoid sriracha or gochujang, which will fundamentally alter the authentic flavor profile.
From Cook Turkish in America.