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yanyana tavasi

How to Make Yanyana Tavasi: A Step-by-Step Guide

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Ingredients
  

  • Meat and Marinade:
  • 600 g boneless lamb shoulder or neck fillet cut into small pieces
  • 3 tablespoons olive oil
  • 2 tablespoons Turkish sweet red pepper paste tatlı biber salçası
  • 50 ml milk
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1 tsp ground Aleppo pepper pul biber
  • 1 ½ tsp dried oregano
  • 1 tsp dried mint
  • Vegetables:
  • 10 garlic cloves whole
  • 2 onions chopped into 2cm pieces
  • 1 courgette chopped into 2cm pieces
  • 1 medium aubergine chopped into 2cm pieces
  • 2 red bell peppers cored and chopped into 2cm pieces
  • 2 green bell peppers cored and chopped into 2cm pieces
  • 700 g potatoes peeled and chopped into 2cm cubes
  • 4 tomatoes chopped into 2cm pieces
  • Seasonings:
  • 2 bay leaves
  • 1 ½ tsp sea salt flakes
  • ¾ tsp coarse black pepper

Instructions
 

  • Marinate the Meat:
  • In a large baking tray, mix the olive oil, pepper paste, milk, spices, and oregano into a smooth paste. Add the lamb and garlic, ensuring each piece is well-coated. Cover and refrigerate for 1-4 hours.
  • Prepare the Oven:
  • Preheat your oven to 180°C (fan) or 200°C.
  • Arrange the Ingredients:
  • Season the lamb with salt and pepper, then place it in the center of the tray. Arrange the vegetables side by side ("yanyana") around the meat in sections. Brush the vegetables with olive oil, nestle in bay leaves, and sprinkle with the remaining seasonings. Cover with parchment paper and foil.
  • Cook to Perfection:
  • Bake covered for 1 hour. Increase the oven temperature to 210°C (fan) or 230°C, remove the foil and parchment, baste the vegetables with pan juices, and cook uncovered for an additional 20-25 minutes until caramelized.
  • Serve:
  • Serve hot with fresh bread, a crisp salad, and a dollop of yogurt for the ultimate Turkish experience.