Description
A stew where massive amounts of peeled small onions (pearl onions) and diced beef are simmered with cumin and vinegar (originally wine) until meltingly soft.
Restaurants serving Papaz Yahnisi
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Prepare dozens of ping-pong-sized small onions (pearl onions), trim ends, and peel carefully.
- Heat butter and oil in a pot, sauté diced beef (or lamb) until browned, toss in the massive whole small onions, and sauté until the surface is translucent.
- Add tomato paste, grated garlic, cumin, allspice, salt, pepper, a secret splash of vinegar (
- tbsp), and water. Cover and simmer on low for
- 5-
- hours until the meat falls apart and onions melt.
Learn more Spice, substitutes, tips
Key spices
Cumin and ultimate sweetness of onions
Substitutes at Japanese supermarkets
Beef for curry, Pearl onions or Spring onions
Pairing
Freshly Baked Bread(Ekmek)
Trivia
[Trend] 'Papaz' means priest. Originated from non-Muslim priests simmering it with wine. Now substituted with vinegar, the exquisite balance of onion sweetness and vinegar acidity makes it a feast for special days.
Eating tips & etiquette
[Unique Eating] Place the small onions, which hold their shape but melt like cream in your mouth, onto bread along with the meat umami and eat!
Allergen
Dairy, Beef