Turkish Lamb & Bean Stew
1 1/2 cups white beans, soaked
4 cups water
2 tbsp. EVOO
1/2 lb. lamb shoulder, cut into small pieces
1 med. yellow onion, chopped
3 garlic cloves, minced
2 tomatoes, peeled and diced
1 tbsp. tomato paste
1 tsp. Aleppo or Marash chile flakes
1 tsp.black pepper
salt to taste
1/4 cup parsley, chopped, for garnish
Add drained beans to pot. Add 3 cups water. Bring to boil, lower heat, cover and simmer 45-50 min., until beans are tender, adding more water if necessary.
While beans cook, heat a skillet over med heat, add EVOO. Add lamb pieces and brown around the edges.
Add onion and garlic to meat, cook 2-3 min., lower heat, add chopped tomatoes, tomato paste, crushed red pepper, black pepper and 1 cup warm water. Cover and cook over med-low heat for 40-45 min.
Add beans with cooking liquid to meat mixture and cook for another 35-40 min., until beans are very tender. Garnish with copped parsley. Serve with rice, onion salad and pickled cucumber. Serves 4-6
Mix 1/2 yellow onion sliced with 1 tsp. sumac, salt to taste and 1 tsp. chopped parsley. Drizzle with 1 tsp. EVOO and stir to combine.