Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, September 06, 2013

Sachma Tava

(Saçma Tavası - Gaziantep - Southeast Anatolia Region)

Sachma Tava
150 - 200g lean ground beef or lamb
1 medium-sized onion, sliced
1 large eggplant, peel the skin in strips lengthwise, cut in bite size, soak in water with salt for about 15-20 minutes, then squeeze
1 large-sized yellow potato, peeled, cut in small cubes
1 cubanelle pepper, discard the seeds, diced
1/2 cup diced tomato, canned
3 tablespoonful canned crushed tomatoes + 1/2 cup water
2-3 garlic cloves, chopped
1/4 cup extra virgin olive oil or 3 tbsp butter
1/1 tsp all spice

On top:
1 cubanelle pepper, sliced
1 tomato, sliced

Saute the ground beef with onion until the colour turns to light brown. Do not over cook! Leave some of its juice in it. Mix with the rest of the ingredients. Place in a shallow casserole dish. Arrange the green pepper and tomato slices over the top.

Preheat the oven to 400 F (200 C). Cook until all the vegetables are tender. It takes for about 1 hr.

Serve the Sachma Tava with Turkish Rice Pilaf and traditional Turkish Yoğurt Drink (Ayran) by the side.

2 servings.



At 10:53 AM, Blogger Kilo said...

I use only the peel of the eggplant (purple outside) not the inside? Save the inside of the eggplant for another recipe or do I have this backwards?

At 12:15 PM, Blogger Binnur said...

It is gong to be backwards. Peel "the skin in strips lengthwise" and discard it. Now you have a whole eggplant with the skin peeled in strips. Cut the whole eggplant in bite size:)

At 1:36 AM, Anonymous Anonymous said...

hi Binnur. this looks nice and i love this type of dishes too. thanks for posting it. could you please tell me how shallow the casserole should be? what is the approximate depth of the casserole dish in either centimeters or inches, please :)

thanks again.

At 10:42 AM, Blogger Binnur said...

I used 24cm (9.5 inches) Pyrex tart dish for this recipe:)
Take care,

At 9:17 PM, Anonymous Anonymous said...

I am so going to make this. Thank you so so much!

At 8:06 AM, Anonymous Anonymous said...

hi binnur. i made this and the result was great. i am glad that it does not require frying the eggplant because for some reason i had no luck in the past with all recipes that required frying eggplant. tanks again.

At 6:44 PM, Anonymous Anonymous said...

wow it's simpler than musakka from the oven :)Turkish recipies are simply amazing:)I wish your book was available on the market in Europe.

At 5:44 PM, Anonymous Anonymous said...

Do I soak and squeeze the eggplant once it has been cut in to cubes? Thank you.

At 5:58 PM, Blogger Binnur said...

Yes, soak the eggplant in water with salt for about 15-20 minutes, then squeeze :)


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