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Yahni (Turkish vegetable stew): photo of the dish
Illustrative photo: АннаМариа (original image); derived version by Off-shell — CC BY 4.0, Wikimedia Commons
Everyday meals

Yahni (Turkish vegetable stew)

A Turkish stew cooked slowly in olive oil, where vegetables and meat (or beans) simmer gently until meltingly tender in a tomato sauce. Served warm or at room temperature, it is a staple of Turkish family meals.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

237 kcal per serving

Protein
4.8 g
Carbohydrates
24 g
of which sugars
14.7 g
Fat
11.4 g
Fiber
8.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel and slice the onions, crush the garlic, and cut the peppers, carrots and beans into pieces.
  2. Heat the olive oil in a large casserole and fry the onions over medium heat for 5 minutes until translucent.
  3. Add the garlic, paprika and tomato purée, stir for a minute, then add the grated or crushed tomatoes.
  4. Stir in the carrots, peppers, beans and potato, then pour in enough hot water to almost cover the vegetables.
  5. Season with salt and pepper, add a little sugar, cover and simmer gently for 35 to 40 minutes, until the beans are very tender.
  6. Let it cool slightly off the heat, scatter with parsley and serve with rice or bread.

Variations and tips

With meat. Brown 300 g of lamb or beef pieces with the onions before adding the other ingredients, and extend the cooking by 20 minutes.

Summer yahni. Replace the green beans with cubed courgettes and aubergines for a lighter dish.

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Original Ecomely recipe.