Turkish-style Nasi Goreng

Ingredients

While the original Indonesian Nasi Goreng is typically made with shrimp paste and sweet soy sauce, our Turkish adaptation incorporates Turkish spices such as cumin, paprika, and sumac. We also substitute the shrimp paste with tomato paste for a tangy twist. Additionally, we use Turkish ingredients like lamb or beef instead of chicken or shrimp, giving the dish a hearty and robust flavor. We alse have the original recipe for Nasi goreng, so you can check it out.

• 300g (10.5 oz) lamb or beef, thinly sliced 300g (10.5 oz) lamb or beef, thinly sliced
• 3 cups (600g) cooked rice 3 cups (600g) cooked rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sumac 1 teaspoon sumac
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat: 18g (Saturated Fat: 6g)
• Carbohydrates: 35g (Sugars: 3g)
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until golden brown.
2. 2.
   Add the lamb or beef slices to the pan and cook until browned.
3. 3.
   Stir in the red bell pepper, cumin, paprika, and sumac. Cook for an additional 2 minutes.
4. 4.
   Push the ingredients to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until cooked.
5. 5.
   Mix the cooked eggs with the rest of the ingredients in the pan.
6. 6.
   Add the cooked rice, tomato paste, and soy sauce. Stir well to combine all the flavors.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Cook for another 5 minutes, stirring occasionally, until the rice is heated through.
9. 9.
   Remove from heat and garnish with fresh parsley.

Treat your ingredients with care...

• Lamb or beef — For tender meat, slice it thinly against the grain.
• Sumac — Sumac adds a tangy flavor. If you can't find sumac, you can substitute it with lemon zest.

Tips & Tricks

• For an extra kick of flavor, add a pinch of Turkish chili flakes (pul biber) to the dish.
• You can add vegetables like peas, carrots, or green beans for added color and nutrition.
• To make it more Turkish, serve Turkish pickles (turşu) on the side.
• If you prefer a spicier version, drizzle some Turkish hot sauce (acı sos) over the dish.
• Leftover Turkish-style Nasi Goreng can be enjoyed as a filling for pita bread or as a topping for a Turkish-style pizza (pide).

Serving advice

Serve Turkish-style Nasi Goreng hot, garnished with fresh parsley. It pairs well with a dollop of yogurt on the side to balance the flavors. You can also serve it with a side of Turkish bread or pita.

Presentation advice

For an appealing presentation, mound the Turkish-style Nasi Goreng in the center of a large serving platter. Garnish with a sprinkle of sumac and a few fresh parsley leaves. Surround the dish with lemon wedges for a pop of color.