Tokat Tavası
Ingredients:
1 kg cubed lamb
150 cubed tail fat
4 medium potatoes
2 zucchinis
2 seedless eggplants
250 gr pearl onions
2 heads garlic
500 gr tomatoes
4 Tokat peppers
1 c water
1 t cumin
1 t red flake pepper
1 t kosher salt
Cube all the vegetables except the tomatoes and onions. Divide the garlic into cloves and peel. Peel
the onions. In Tokat a special copper pot is used for this dish. Arrange the ingredients in this order,
with cloves of garlic in between: Potatoes, onions, eggplant, green pepper, zucchini, meat and finally
the tail fat. Add the spices and salt over the tail fat. Place into the oven. The goal is for the dish to
cook from above in a stone oven. Bake for 1 ½ hours at medium heat, then remove from the oven
and check to see if the tail fat has melted. If it has melted sufficiently, shake the pan lightly, not
enough to mix up the ingredients, then put half the tomatoes, peeled and cut finely, over the top,
followed by the remainder of the tomatoes cut into circular slices. Return to the oven and cook for
45 minutes at medium high. Remove from oven, mix the ingredients with a wooden spoon and serve
hot.