Casserole

Casserole is the general name of the clay pot in which food is cooked and the dishes made in this pot. Casserole dishes made by cooking meat, vegetables and legumes at low temperatures for a long time; It is prepared with different ingredients in different regions of Anatolia.

The meat casserole recipe is actually coming to crown your tables by offering a warm and satisfying dining experience. This delicious recipe, one of the indispensables of Turkish cuisine, delights the palate with the harmony of fresh ingredients and the taste of carefully selected meat.

The magnificent combination of chopped vegetables and meat in the casserole recipe is integrated with the delicious smells that emerge while cooking in the casserole. You can invite your loved ones to a feast of taste with this unique dish.

For a vitamin-rich casserole, it is very important to arrange the vegetables in the casserole one by one. Vegetables and meat that take a long time to cook are placed at the bottom, while those that cook quickly are placed at the top. We wish bon appetit to those who will try the casserole, which is sauced and flavored with seasonal tomatoes, and we leave you with our recipe. Come to the kitchen to prepare...

To start making the casserole, first prepare the vegetables. Peel and chop the eggplants in different ways. Add enough cold water to cover it in a deep bowl and leave it in a pinch of salt water for 15 minutes to remove the bitterness of the eggplants.

Cut the peeled potatoes into cubes.

Clean the seeds of the peppers and chop them coarsely.

Pour olive oil onto the bottom of the casserole dish and oil all sides well.

Add the butter you chopped into small pieces to the casserole dish.

Add the diced lamb meat to the butter.