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Panžakaj (panzhakaj): photo of the dish
Illustrative photo: Vaija — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Panžakaj (panzhakaj)

A meat and vegetable stew of Tatar origin, cooked slowly in a casserole until meltingly tender. Eaten hot, often with bread or potatoes, especially at winter meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the meat into 3 cm cubes and pat them dry with kitchen paper.
  2. Heat the oil in a casserole and sear the meat over high heat until well browned on all sides, about 8 minutes.
  3. Add the sliced onions and let them colour the base for 5 minutes, stirring, until they turn translucent.
  4. Stir in the tomato purée, the thickly sliced carrots and the peppers cut into strips, then mix for a minute.
  5. Add the chopped tomatoes, crushed garlic, paprika, salt, pepper and bay leaf, then cover with hot water.
  6. Bring to a simmer, turn the heat to the lowest, cover and cook for about 1 hour 30 minutes, stirring from time to time.
  7. Add the potatoes in large chunks and cook for another 25 minutes, until they are tender and the meat falls apart.
  8. Adjust the seasoning, remove the bay leaf and scatter over parsley before serving piping hot with bread.

Variations and tips

Lighter version. Replace the beef or pork with chicken thighs and cut the simmering time to 45 minutes.

Using what's easy to find. Drained tinned red peppers work well if fresh ones are hard to come by.

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Original Ecomely recipe.