Easy ONE-PAN Turkish LAMB Bake – Belen Tava Recipe

Belen Tava is really simple, yet a mouthwatering Turkish dish from the Hatay region, known for its simplicity and deep, robust flavors. Made with tender lamb, tomatoes, peppers, onions, and garlic, it is oven-baked in a single pan, making it incredibly easy to prepare. The lamb is combined with the vegetables, topped with lamb fat for extra flavor and baked until the meat is tender and the flavors meld together.

This dish is all about using fresh, quality ingredients, and for the best results, it’s recommended to use a earthenware or cast iron pan to achieve that perfect balance of caramelization and perfect consistency. Belen Tava is often served with Turkish flatbread or pide (Turkish pita bread), allowing you to scoop up the flavorful juices, and pairs beautifully with rice or bulgur.

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Links to some of the ingredients and equipments I use (Affiliate links*):
► Traditional Earthenware baking dish: https://amzn.to/3B3pqZm
► Vegetable grill pan: https://amzn.to/3N8KrDU
► Baking Sheet: https://amzn.to/3QtKPgg
► Whetstone for Knife Sharpening: https://amzn.to/3YKtZAI
► Microplane Zester: https://amzn.to/3NPc8lH

Ingredients:
• 750 g leg of lamb, cut into small cubes
• 100 g lamb tail fat (rendered) or 5 tbsp butter
• 3 medium tomatoes
• 1 large onion
• 2 mild or hot green chilies
• 2 fresh red paprika pepper
• 6 cloves of garlic
• 1 tbsp (heaped) tomato paste
• 1 tsp paprika powder
• 2 tsp Turkish red pepper flakes / pul biber (optional for the heat)
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 2 tsp salt
Instructions:
1. Trim the sinews and excess fat on the lamb, cut into 2 cm thick stripes and then into 2 cm dices, set aside
2. If using lamb fat, chop into small pieces, transfer into a small pan and render the fat over very low heat
3. Remove the unrendered bits, set aside the rendered fat
4. Cut the green chilies and paprika peppers into rough slices and add into a large baking dish
5. Cut the onion and the tomatoes into large dices and add into the baking dish
6. Crush and peel the garlics, chop into smaller pieces or slice thinly.
7. Add the garlic into the baking dish together with the lamb cubes
8. Add 1 tsp paprika, 2 tsp pul biber, 1 tsp dried thyme, 1/2 tsp black pepper and 2 tsp salt
9. In a bowl, add 1 (heaped) tbsp tomato paste and 1/2 cup water
10. Whisk and mix until combined into a smooth sauce.
11. Add the tomato sauce into the pan and gently mix all the ingredients until nicely combined.
12. Finally, pour over and evenly distribute the rendered lamb fat over the ingredients
Alternatively, use melted butter or small pieces of butter in the same amount
13. Pre-heat the oven to 230°C / 450°F in fan-forced setting
14. Cut a round piece from a baking paper (cartouche) with the same size of the baking pan
15. Cover the pan with the baking paper to submerge the ingredients and prevent the lamb from drying
16. Bake covered in the oven for about 1 hour, checking and stirring occasionally to avoid drying the top
Optionally bake uncovered for the last 5- 10 mins to thicken the sauce and brown the top
17. Remove from the heat once the lamb is browned and the liquid is thickened into a sauce
18. Serve with flatbread or lavash bread for dipping into the sauce. Enjoy.

Music provided by Epidemic Sound

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.