Slap Pan

I have told you about the young and talented Chef Muhsin Ertürk before, and of course, the delicious recipes he shared with us. . Here is the second of these recipes, Tokat Pan, an incredibly delicious but somewhat troublesome recipe. I highly recommend you to try this local delicacy.

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History:

With this recipe, I will talk a little about the food culture of the Tokat region. In addition to the unique dishes of Tokat, the dishes cooked all over Turkey, the cooking style in Tokat and the food culture in Tokat, as well as reminding the traditions that have begun to be forgotten today, Tokat province center and its districts. It has very rich examples.

The most important feature of traditional Tokat houses is that one of the big rooms is the kitchen. The kitchen is popularly called 'workhouse' or 'akşana'. The floor is covered with honeycomb-like tile bricks. While there is a floor stove for cooking and boiling laundry in one corner of the room, the şirehane where dried food, canned food, tomato paste, cheese and leaves are extracted is the most distinctive feature of the traditional Tokat cuisine. Even today, meals in Tokat are mostly eaten on the floor table. The kitchen is the living room in crowded families. Although it has a very rich cuisine, it has many flavors such as Tokat Pan produced in the oven.

Ingredients for Tokat Pan Recipe

• 1 kg lamb cubed (boneless)
• 150 g tail fat (chopped)
• 4 medium potato
• 2 zucchini
• 2 eggplants (seedless)
• 250 g shallots
• 2 head of garlic
• 500 g tomatoes
• 4 pieces of green pepper
• 1 water glass of water
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1 teaspoon of rock salt

Fabrication:

1. Vegetables are cut into cubes in the size of meat, excluding tomatoes. Cloves of garlic are removed. Onions are peeled from the back.
2. Potatoes, shallots, eggplants, green peppers, and fresh zucchini are placed at the bottom of the copper cooking apparatus, which we call the slap pan (with cloves of garlic in between them).
3. Meat, tail fat is placed on the meat. Finally, spices and salt are added to the tail fat. It is given to the oven. The aim here is to cook the pan in the stone oven by taking fire from the top.
4. These materials are 1 . The clock is kept in the oven at medium heat. After 5 hours, the material is withdrawn from the furnace. It is observed whether the tail fats melt or not.
5. If the tail fat is sufficiently melted, the pan is shaken lightly so that the material does not mix with each other.
6. Peeled and finely chopped tomatoes are placed on it. The other half of the tomato is chopped and placed on it. The material is returned to the furnace.
7. It is cooked for another 45 minutes on a fire slightly above medium temperature .
8. The ingredients are mixed with the help of a pan and spoon, taken from the oven and ready for service, without crushing them too much. It is served hot. ENJOY YOUR MEAL