25 February 2013

Turkish Pea Stew ('Bezelye')

Tonight's dinner was this pea stew. Like most Turkish dishes, the base of this is gently fried onions and either chopped tomatoes or tomato paste (or even pepper paste). You could serve it with it plain rice but its fine on its own with just a dollop of yoghurt. Turkish people tend to eat bread with absolutely everything and I like this with soft buttered bread dipped in the juices, yum! If you're veggie or just want a meat free dish you can easily leave out the chicken without effecting the taste too much.

2 tbsp olive oil
1 heaped tbsp pepper paste
3 medium chicken breasts, cubed (optional)
1 medium onion, finely chopped
1 large carrot, cut into small chunks
1 medium potato, cut into small chunks
400g frozen garden peas
1ltr vegetable or chicken stock
Salt and pepper

Fry onions for 2-3 minutes without letting them brown, add pepper paste and fry for another few minutes. Add chicken breast and stir fry until they turn a pale colour, add carrots and potatoe and fry for a further 5-6 minutes. Add peas, give it a good stir and add stock, salt and pepper. Simmer gently until cooked, about 40 minutes.

Hope you enjoy! Would love to hear from anyone that has tried this!!

I'm also submitting this recipe into 'Made with love Mondays' which is a weekly series hosted by Javelin Warrior's website 'Cookin' with Lov'  to "promote, share and celebrate foods made entirely from scratch. Always Fresh, Always from Scratch", my kind of cooking! 

Made with Love Mondays, hosted by Javelin Warrior


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