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Saturday, January 29, 2022

Turkish Tagine Homemade Recipe

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Have you ever tried Turkish food it’s amazing and delicious, This tagine made from vegetables and meat? Turkish food is rich full of flavors. This dish is absolutely my favorite Turkish dish If u don’t have tagine you can use a stoneware bowl or Pyrex.

I always make this dish at the same time when I make the Turkish bread so I can use some of the dough to cover my dish.

Or dipping in the sauce.

Servings for: 4-6 People Prep Time: 35 Minutes


1 rack lamb chops, If u don’t like lamb you can use beef.

4 tablespoons. extra-virgin olive oil

1 large yellow onion, chopped

Fresh ginger, peeled, finely grated

4 garlic cloves, thinly slices

2 Tablespoons . tomato paste

2 large tomato

1 red , 1 Yellow , 1 Green bell pepper

1 banana pepper

garlic powder 1 tbs

1/4 cup of water

The seasoning:-

Salt 1 tablespoons

1 tbl onion powder

black pepper 1 tablespoons

paprika 1 tbs

1 tablespoons ginger powder

Cardamom ground 1 teaspoon

1 tbl 7 spicy

1/2 teaspoons crushed red pepper

Mix all the ingredients together and sit aside


Step 1:-

Cut your lamb chops to a single slice then season with the mixture of spices.

Step 2:-

Heat oil in a large heavy pan over medium-high.

Step 3:-

Cook the Lamb Chops until turning to brown on all sides, about 10 minutes on each side.

Step 4:-

Remove the lamb chops to a plate then add the garlic onion let it cook for about 2 minutes then add the tomato to the peppers and then add the tomato sauce with 1/4 cup of water let it cook for about 10 minutes.

Step 5:-

Return the steak to the mixture let it cook for another 5 minutes.

Step 6:-

Cover your Pyrex pan or tagine with aluminum foil place it into the oven to cook for about 15 minutes.

Step 7:-

Remove the aluminum foil and add the dough to the top try to cover all the plates.

Then brush the dough with the egg mixture and bake it for about 10 minutes.


You don’t have to cover the plate with the dough. Just leave it without dough and that’s absolutely up to you.


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