Belen tava is a fragrant dish from southern Turkey: finely diced beef is gently braised with tomatoes and peppers under damp parchment. The result is exceptionally tender, juicy meat and a sauce that turns thick and deeply savory. Everything comes together in one pan with minimal fuss.
Ingredients
- Beef — 10.5 oz | 300 g, cut into very small dice
- Tomatoes — 4 large, diced
- Red sweet peppers (kapia) — 2, diced
- Green pointed peppers — 2
- Shallot — 1 small bowlful (about 3.5 oz | 100 g), finely chopped
- Garlic — 3 large cloves, minced
- Red pepper paste — 1 tbsp | 15 ml
- Tomato paste — 1 tbsp | 15 ml
- Sparkling water — 3.4 fl oz | 100 ml
- Olive oil — 3.4 fl oz | 100 ml
- Salt — 1 heaping dessert spoon
- Dried thyme (oregano) — 1 heaping dessert spoon
- Ground red chili pepper — 1 dessert spoon
- Ground black pepper — 1/2 tsp | 2.5 ml
- Butter — a few thin slices for the top
Step-by-Step Recipe
- Prepare the ingredients: cut the beef into very small dice. Dice the tomatoes and red peppers into medium pieces. Slice the green peppers into rings. Finely slice the shallot and mince the garlic.
- In a wide, heavy-bottomed skillet or sauté pan, combine the beef, tomatoes, both kinds of peppers, shallot and garlic. Add the red pepper paste and tomato paste.
- Pour in the sparkling water and olive oil, then season with salt, dried thyme, red chili and black pepper. Mix thoroughly and spread into an even layer.
- Arrange the thin butter slices on top.
- Cover the surface with a sheet of parchment paper that has been moistened with water and wrung out, then cover with a lid.
- Cook over the lowest heat for 50 to 60 minutes without stirring. The parchment locks in moisture, and the meat becomes soft and aromatic.
- Remove the parchment, taste for salt and heat, and adjust if needed. Serve hot with lavash, bread, or rice.
Nutritional Value
| Calories (per serving) | ≈ 480 kcal |
| Protein | ≈ 20 g |
| Fat | ≈ 38 g |
| Carbohydrates | ≈ 12 g |
| Fiber | ≈ 4 g |
| Sodium | ≈ 1200 mg |
FAQ
Can beef be replaced with another meat?
Yes, lamb (the classic regional choice), turkey, or chicken thigh will all work well. For poultry, reduce the braising time to 30 to 40 minutes.
Why add sparkling water?
The bubbles gently loosen the fibers and help the meat become tender more quickly, while also giving the sauce a silkier texture. If needed, you can use plain water instead.
Can it be made in the oven?
Yes. Transfer the mixture to a baking dish, cover with damp parchment and foil, and bake at 356°F | 180°C for about 60 to 70 minutes.
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Cut size is the key to tenderness: the finer the beef dice, the more delicate the dish will be within the hour.
- Heat level: adjust the amount of ground chili or use pepper flakes. For a mild version, use only sweet peppers.
- Cookware: a heavy skillet or thick-bottomed sauté pan, 10 to 11 inches in diameter, works best.
- Do not stir: under the parchment, the dish braises evenly. Stir only at the very end.
- For a richer flavor, add a pinch of cumin or smoked paprika if you enjoy deeper Eastern notes.
Serving and Storage
- Serve with rice, bulgur, mashed potatoes, or fresh lavash.
- Finish with herbs: parsley, cilantro, or scallions add a bright, fresh note.
- Store leftovers in the refrigerator for up to 3 days in a covered container. Reheat over low heat with the lid on, adding a couple of spoonfuls of water if needed.