This traditional hearty dish is a speciality of Antep Cuisine.Since the bronze ages this city in Turkey has been a home for many different cultures and this has made it unique and Antep is one of Unesco's Creative Cities Network.
It is a very simple dish to make and a very comforting one especially during winter times. We like to dip our bread in its lovely delicious sauce. You can prepare it with spinach or kale as well.Combination of yoghurt with chickpeas, black eyed peas, vegetables and meat is just perfect. Adding more flavors to this special dish with red pepper flakes sauteed in butter and yogurt makes it a more delicious and wholesome comforting dish.
1.5 bunch swiss chard
250 g minced beef or lamb meat cut into small chunks
100 g pre cooked black eyed peas
50 g pre cooked chickpeas (halved and peeled)
1 large onion
1 tbs tomato paste
2 tbs butter
1/s tbs flaked chili (turkish variety)
1 teaspoon cinnamon
salt & pepper
Put the black eyed peas and chickpeas separately in water and soak them overnight.Cook them until soft without adding salt.(only add in the end) Peel the skin off the chickpeas and separate them in half.
Wash the chard leaves.Cut the stem and slice them into small cubes and cook them for 3-5 minutes in boiling water just to soften them.
Thinly slice the green leaves.
Heat your pot and put the minced meat, saute for a few seconds in its own oil. Add the cubed onions and saute. Add butter,salt, black pepper, cinnamon,stems and tomato paste. Stir. Add the sliced leaves,beans and and one glass of water you cooked the stems in and let simmer for half an hour.
In a small skillet add the remaining butter, foam add the red chilli flakes. Before serving add this butter chili sauce on top and serve it with garlic Turkish yogurt.