Turkish-Style Hot Pot

Ingredients

While the concept of hot pot remains the same, this Turkish adaptation incorporates unique spices and ingredients commonly found in Turkish cuisine. The broth is infused with flavors of cumin, paprika, and sumac, giving it a distinct Turkish twist. Additionally, traditional Chinese hot pot ingredients are replaced with Turkish favorites like lamb, eggplant, and bulgur. We alse have the original recipe for Hot Pot, so you can check it out.

• 500g (1.1 lb) lamb, thinly sliced 500g (1.1 lb) lamb, thinly sliced
• 2 medium eggplants, cut into bite-sized pieces 2 medium eggplants, cut into bite-sized pieces
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 liter (4 cups) lamb or vegetable broth 1 liter (4 cups) lamb or vegetable broth
• 200g (1 cup) bulgur 200g (1 cup) bulgur
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 25g (Sugars: 5g)
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the lamb slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the tomato paste, cumin, paprika, sumac, salt, and black pepper. Cook for an additional 2 minutes to allow the spices to release their flavors.
4. 4.
   Pour in the lamb or vegetable broth and bring to a boil. Reduce the heat to low and let it simmer for 30 minutes to allow the flavors to meld together.
5. 5.
   Add the eggplant and bulgur to the pot and cook for another 15 minutes, or until the eggplant is tender and the bulgur is cooked through.
6. 6.
   Serve the Turkish-style hot pot in individual bowls, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender result, marinate the lamb slices in olive oil, lemon juice, and a pinch of salt for 30 minutes before cooking.
• Eggplant — To reduce bitterness, sprinkle salt over the eggplant pieces and let them sit for 15 minutes. Rinse and pat dry before adding to the hot pot.
• Bulgur — If you prefer a softer texture, soak the bulgur in hot water for 10 minutes before adding it to the hot pot.

Tips & Tricks

• Customize the spice level by adjusting the amount of paprika and sumac to your preference.
• Serve the hot pot with a variety of Turkish condiments such as yogurt, pickled vegetables, and chili flakes for added flavor.
• Experiment with different cuts of lamb, such as shoulder or leg, for a more robust taste.
• If you can't find sumac, substitute it with a combination of lemon zest and a pinch of ground coriander.
• Leftovers can be enjoyed the next day as a delicious filling for pita bread or as a topping for rice.

Serving advice

Serve the Turkish-style hot pot with warm Turkish bread or rice pilaf on the side. Encourage your guests to dip the bread or mix the rice with the flavorful broth for a truly satisfying experience.

Presentation advice

Present the hot pot in a large, communal serving dish, allowing everyone to help themselves. Garnish with a sprinkle of sumac and a sprig of fresh parsley for an appetizing touch.