Name: Turkish Peas with Meat Stew
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 600 g lamb shoulder or beef chuck; 400 g fresh or frozen green peas; 1 piece yellow onion; 3 clove garlic cloves; 2 tbsp tomato paste; 400 g diced tomatoes; 3 tbsp olive oil; 500 ml hot water; 1 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 2 piece bay leaves

Etli bezelye is a beloved home-style dish that represents the essence of Turkish comfort food. This traditional stew has been warming Turkish families for generations, particularly during spring when fresh peas are abundant. The combination of tender meat and sweet peas creates a perfect balance of protein and vegetables in one satisfying dish. The magic of etli bezelye lies in its simplicity and the way flavors develop through slow cooking. As the meat becomes fork-tender, it releases its juices into the tomato base, creating a rich, savory sauce that the peas absorb beautifully. The result is a dish where every spoonful delivers both meaty richness and the fresh sweetness of peas. What makes this dish special is its versatility and crowd-pleasing nature. The aroma alone - a blend of sautéed onions, garlic, and warming spices - will draw everyone to the kitchen. The texture varies from the tender, almost melting meat to the slightly firm peas that still retain their shape and vibrant color. Etli bezelye is typically served as a main course alongside rice pilaf or fresh bread to soak up the delicious sauce. It's equally at home at a casual family dinner or when entertaining guests, making it a reliable choice for any occasion.

Ingredients

Instructions

Prepare the meat

Cut the lamb or beef into 3cm cubes, removing excess fat. Heat olive oil in a heavy-bottomed pot over medium-high heat for 2 minutes until shimmering. Add the meat pieces and brown on all sides for 8-10 minutes until golden. The meat should sizzle when it hits the oil - do not overcrowd the pot or the meat will steam instead of browning.
Sauté aromatics

Finely dice the onion into 5mm pieces and mince the garlic. Push the browned meat to one side of the pot and add the diced onion. Cook over medium heat for 5-6 minutes until soft and translucent, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn or it will become bitter.
Add tomato base

Stir in the tomato paste and cook over medium heat for 2 minutes until it darkens slightly and becomes aromatic. Add the diced tomatoes, paprika, salt, pepper, and bay leaves. Stir everything together and cook for 3-4 minutes until the tomatoes start to break down. The mixture should smell rich and tomatoey - do not rush this step as it builds the flavor base.
Simmer the stew

Pour in the hot water and bring to a boil over high heat for 2-3 minutes. Reduce heat to low, cover the pot, and simmer for 45-60 minutes until the meat is fork-tender. Stir every 15 minutes and add more hot water if needed. The meat should easily shred with a fork when ready - do not add the peas yet or they will become mushy.
Add peas and finish

Add the green peas to the pot and gently stir to combine. Cover and cook over low heat for 8-10 minutes until the peas are tender but still bright green. Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving. The peas should be cooked through but not falling apart - do not overcook or they will lose their vibrant color and texture.

Tips

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Cooking Tips

Brown the meat in batches if necessary to avoid overcrowding - this ensures proper browning and better flavor development in the final dish.

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Alternatives

You can substitute the fresh peas with frozen peas (no need to thaw) or use lamb shoulder instead of beef for a more traditional Turkish flavor.

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Serving & Storage

Serve hot with rice pilaf or crusty bread to soak up the sauce. Leftovers keep in the refrigerator for 3 days and actually taste better the next day as flavors meld together.