Due to being Turkish; Sahra and I chose a very traditional Turkish dish from the old times, which is made of yesterday's bread. But the bread must be lavosh in this dish. Because, lavosh is unleavened flat bread, it doesn't absorb liquid fast, it just softens. If you use a leavened bread, it absorbs all of the liquid of the dish with its spongy structure and we wouldn't want that.
The original name of this dish is “Ekmek Aşı” which means "Bread Dish”.
Ingredients;
- 5 green tomatoes
- 5 red tomatoes
- 2 potatoes
- 5 onion
- 4 green peppers
- 2 eggs
- 150 gr. butter
- 1 tbsp tomato paste
- ½ tbsp red pepper paste
- 3 big lavosh bread
- Water as needed
- Peel potatoes, onions and tomatoes. Cut them into 2cm dices. Slice peppers into 2cm.
- In a big pan, melt the butter. Stir-fry diced onions until wilted. Add and stir tomato and red pepper pastes.
- Add potato and pepper. After stirred them on low fire for a short while, add tomatoes. Put the water as needed and let it boil but the vegetables should not get mashed so much.
- Whip eggs in a bowl and add them into dish, stir quickly and then remove from fire (I prefer without egg, so if you wish, you don't have to add egg.)
- Cut dried lavosh (yesterday's lavosh) into small pieces. Put lavosh pieces into a big plate. Pour the cooked dish over lavosh. Wait five minutes for lavosh to soften.
Bon Appétit,
