Creamy pepper and pastirma braise from Turquoise: A Chef's Travels in Turkey by Greg Malouf and Lucy Malouf

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Everyday orzo pilaf; Grilled lamb cutlets with mountain herbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mcvl on July 30, 2011

    The flavors here were wonderful, but I had a texture problem because I used strips of long green pepper rather than dice -- the skins from the peppers turned leathery and unappetizing. Next time I'd carefully fish out the pepper skins before serving the dish, counting the number of pepper strips I use, or I'd follow the original recipe and dice the peppers rather than cutting them into strips.

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