A quick Anatolian pan of finely cut meat with pepper and tomato, cooked hard and fast until the juices turn savory.
15 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the meat into small cubes.
Heat a wide pan over high heat and add the neutral oil.
Spread the meat in a single layer and saute for 8 minutes.
Add the onion and peppers, then saute for 7 more minutes.
Add the tomatoes, butter, salt, and red pepper flakes, then cook for 12 to 15 minutes, until the juices reduce.
💡 Tip: Spread the meat across the pan, because piled pieces release steam before they brown.
🍽️ Serving suggestion: Serve with lavash, roasted peppers, and ayran.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~410
kcal calories
32
g protein
9
g carbs
27
g fat
5.4g
Sugar
3.2g
Fiber
716.5mg
Sodium
18.2g
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
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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