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A traditional Turkish Belen Tava with roasted lamb, shallots, and peppers in a clay dish.

Authentic Belen Tava (Hatay-Style Lamb Roast)

618kcal
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Prep 15 minutes
Cook 1 hour 30 minutes
Total 1 hour 45 minutes
A traditional Turkish meat dish from Hatay featuring tender lamb, shallots, and peppers slow-roasted in a savory tomato-pepper sauce.
Servings 4 people
Course Main Course
Cuisine Turkish

Ingredients

  • 1.3 lbs Lamb meat (cubed, preferably from the leg or shoulder)
  • 1 cup Shallots (peeled and whole)
  • 2 large Tomatoes (diced)
  • 1-2 medium Red Bell Peppers (chopped)
  • 2-3 medium Cubanelle or Anaheim peppers (chopped)
  • 2-3 cloves Garlic (sliced)
  • 1 tbsp Turkish red pepper paste (Biber salçası)
  • ½ tbsp Tomato paste
  • ¼ cup Vegetable oil
  • ½ cup Water
  • 2 tbsp Butter (cut into small pieces)
  • 1 tsp Salt
  • 1 tsp Ground black pepper
  • 1 tsp Aleppo pepper or Red pepper flakes
  • 1 tsp Sweet paprika

Equipment

  • Oven-Safe Dish (Borcam or Clay Pot): For slow-roasting the meat and vegetables together.
  • Parchment Paper: For the "steaming" technique.
  • Large Mixing Bowl: To ensure all the meat, veggies, and sauce are perfectly combined before roasting.
  • Sharp Chef’s Knife: For dicing the peppers and garlic.

Method

  1. Prep the Meat: Place the cubed lamb meat into a deep, heat-resistant baking dish or a traditional clay tray.
    Placing raw cubed lamb meat into a heat-resistant baking tray.
  2. Add Vegetables: Add the whole shallots, chopped capia peppers, green peppers, and sliced garlic to the dish.
    Adding whole shallots and chopped peppers to the meat in the tray.
  3. The Sauce Mix: In a small bowl or directly in the tray, combine the water, vegetable oil, tomato paste, pepper paste, and all the spices.
    Mixing tomato and pepper paste with water and oil for the sauce.
  4. Incorporate: Stir everything together thoroughly so that every piece of meat and vegetable is coated in the savory spice paste.
    Stirring salt, pepper, and oregano into the meat and vegetable mixture.
  5. Butter Topping: Distribute 3-4 small pieces of butter over the top of the mixture to add richness and a silky finish to the sauce.
    Adding small pieces of butter on top of the Belen Tava before baking.
  6. Seal the Dish: Cover the tray tightly with a lid. If you don't have a lid, crumple a sheet of parchment paper, dampen it with water, and tuck it tightly over the food.
    Sealing the baking dish with a sheet of wet, crumpled parchment paper.
  7. Slow Roast: Place the tray in a preheated oven at 200°C (400°F). Bake for 1 to 1.5 hours.
    Baking the lamb and vegetable tray in a 200 degree oven.
  8. Check for Tenderness: After 1 hour, check a piece of meat. It should be tender and the vegetables should be soft.
    Removing the steaming, golden-brown Belen Tava from the oven.
  9. Serve: Remove from the oven and serve hot, preferably in the middle of the table with fresh bread and a side of rice pilaf.
    Serving the finished roasted lamb dish with slices of fresh bread.

Nutrition

Serving1servingCalories618kcalCarbohydrates15.8gProtein40.3gFat45.3gSaturated Fat16.1gPolyunsaturated Fat10.6gMonounsaturated Fat15.9gCholesterol150.1mgSodium752mgPotassium963mgFiber3.7gSugar8.3gVitamin A2149IUVitamin C77.5mgCalcium60mgIron5mg

Video

Notes

For the most authentic flavor, cook this dish in a traditional clay or earthenware dish. If you don't have one, a heavy cast-iron skillet or a Dutch oven is an excellent substitute for achieving that slow-roasted tenderness.

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