Description
A traditional Turkish pea stew with meat, Etli Bezelye Yemeği combines tender lamb, peas, carrots, and potatoes in a rich tomato-based sauce. Slow-simmered for deep flavor, it’s hearty, nutritious, and a staple of Turkish home cooking.
Ingredients
800 g diced lamb
1 tbsp olive oil
1 large onion, diced
1 clove garlic, finely chopped
1 tbsp tomato paste
1 large carrot, diced
2 small potatoes, diced
1 kg peas in pods (or 400 g frozen peas)
1 tsp salt
1/2 tsp freshly ground black pepper
500 ml water or vegetable stock
Instructions
- Heat olive oil in a Dutch oven or heavy pan over medium heat.
- Add lamb and cook for about 10 minutes, until it releases juices and browns lightly.
- Stir in onion and garlic, sauté until fragrant and translucent.
- Add carrots, potatoes, tomato paste, peas, salt, and pepper. Stir to coat well and cook for a few minutes.
- Pour in water or stock, bring to a boil, then reduce to low heat and simmer gently.
- Simmer for 1 hour 15–20 minutes until meat is tender and vegetables are cooked.
- Serve hot with rice or crusty bread.
Notes
Substitute lamb with beef chuck for a different flavor.
Make vegetarian by omitting meat and adding extra vegetables like zucchini or bell peppers.
If using frozen peas, add them near the end of cooking to retain color and texture.
Fresh dill or parsley on top adds a bright finish.
Simmer uncovered for a thicker stew.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish
- Method: Stovetop Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg