Creamy pepper and pastırma braise

Creamy pepper and pastırma braise

By
From
Turquoise
Serves
6
Photographer
Lisa Cohen and William Meppem

A quick and easy dish that’s good with all sorts of roasts and grills. Try it with grilled lamb cutlets with mountain herbs or any grilled kebabs. It would also be delicious served with everyday orzo pilav – you can leave out the pastırma to make a tasty vegetarian meal.

Ingredients

Quantity Ingredient
40g butter
1 large purple onion, diced
3 long green peppers, seeded and diced
1 garlic clove, finely chopped
1 teaspoon coriander seeds, lightly crushed
1 vine-ripened tomato, skinned, seeded and diced
100ml thickened cream
sea salt
freshly ground white pepper
30g pastirma, shredded
1/2 lemon, finely zested
flat-leaf parsley leaves, shredded, to garnish

Method

  1. Melt the butter in a large, heavy-based frying pan. Add the onion, peppers, garlic and coriander seeds and sauté for 5 minutes, or until the vegetables start to soften. Add the tomato and cream to the pan and stir well. Simmer very gently for 8–10 minutes until the peppers are really tender. Taste and add salt and pepper if necessary, then stir in the pastırma and zest. Serve garnished with parsley.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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