Turkish-style Feijoada

Ingredients

While the Brazilian Feijoada traditionally uses black beans and pork, this Turkish adaptation replaces the black beans with red kidney beans and incorporates lamb as the main protein. Turkish spices like cumin, paprika, and sumac are added to enhance the flavors and give it a distinct Turkish twist. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 500g (1.1 lb) lamb, cubed 500g (1.1 lb) lamb, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 400g (14 oz) canned red kidney beans, drained and rinsed 400g (14 oz) canned red kidney beans, drained and rinsed
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 40g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. 3.
   Add the diced tomatoes and sliced red bell peppers to the pot. Cook for a few minutes until they start to soften.
4. 4.
   Stir in the tomato paste, ground cumin, paprika, and sumac. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Return the lamb to the pot and add the red kidney beans. Pour in the chicken or vegetable broth and season with salt and pepper.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Turkish-style Feijoada hot with rice or crusty bread.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb cubes in olive oil, lemon juice, and Turkish spices for a few hours before cooking.
• Sumac — This tangy spice adds a unique flavor to the dish. If you can't find sumac, you can substitute it with a combination of lemon zest and ground black pepper.

Tips & Tricks

• To enhance the flavors, let the Feijoada rest for a few hours or overnight before serving. It will taste even better the next day.
• Serve the Feijoada with a dollop of yogurt or a squeeze of lemon juice for a refreshing contrast to the rich flavors.
• If you prefer a thicker stew, you can mash some of the cooked beans with a fork and stir them back into the pot.

Serving advice

Serve the Turkish-style Feijoada hot with a side of rice or crusty bread. Garnish with fresh parsley or cilantro for a pop of color.

Presentation advice

Serve the Feijoada in individual bowls, allowing the vibrant colors of the lamb, beans, and vegetables to shine through. Sprinkle some sumac on top for an extra touch of Turkish flair.