Batyrma is a classic Turkmen summer stew. Vegetables are sparse for much of the year in Turkmenistan. Summer is one of the few opportunities to enjoy the harvest, and this recipe leaves nothing to waste. Serve on its own with crusty bread, or alongside pan-roasted chicken thighs or baked salmon.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 medium eggplant, stem removed, cubed
- 4 medium tomatoes, chopped
- 2 bell peppers, seeded and chopped
- 1 tbsp parsley, chopped
- 1 tbsp lemon juice (to taste)
- 1½ tsp salt
- 1 tsp lemon zest, grated
- ½ tsp dried dill
- ¼ tsp ground sumac (optional)
- ¼ tsp black pepper
- ¼ tsp ground ginger
Preparation
- Heat the olive oil in a deep, wide skillet. Add the onion and cook, stirring, until just starting to soften, about 2-3 minutes. Add the garlic and eggplant. Cook for 2-3 minutes more, or until the eggplant begins to sear.
- Add the chopped tomato, bell pepper, parsley, salt, lemon zest, dill, sumac, black pepper, and ginger. Bring to a simmer.
- Cook, uncovered, for 10-15 minutes more, stirring occasionally. The vegetables should be cooked through and the stew reduced somewhat.
- Adjust the seasonings and add the lemon juice, if desired. Serve with plenty of crusty bread and olive oil.
