This Nevsehir-style main bakes meat with potatoes and tomato into a juicy Cappadocia-inspired dish.
18 min prep 85 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the potatoes into large slices and place them in a baking dish with the onion and peppers.
Arrange the diced beef among the vegetables in a single layer.
Mix the tomato paste, olive oil, salt and water, then pour it in from the edge of the dish.
Cover the dish with parchment paper, trapping the steam so the potatoes do not dry out on top.
Bake the covered dish at 190°C for 75 minutes.
Open the paper and bake for 10 more minutes, until the surface browns lightly.
💡 Tip: Cutting the potatoes to medium thickness helps them soften in the same time as the meat.
🍽️ Serving suggestion: Serve hot with lavash and onion salad alongside.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~322
kcal calories
24
g protein
18
g carbs
16
g fat
3g
Sugar
3.6g
Fiber
93.5mg
Sodium
6.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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