Lamb and Veggies Bake Bowl with Vermicelli Rice

Name: Lamb and Veggies Bake Bowl with Vermicelli Rice
Cuisine: Turkish
Ingredients: 1½ pounds (680 g) boneless lamb leg or shoulder, cut into 1-inch (2.5 cm) chunks, trimmed of fat; 1½ pounds (680 g) boneless lamb leg or shoulder, cut into 1-inch (2.5 cm) chunks, trimmed of fat; 2 teaspoons Aleppo pepper; 1 teaspoon paprika; 1 teaspoon pepper; 1 teaspoon dried oregano; 1 teaspoon dried mint; 1 teaspoon ground allspice; ½ teaspoon ground cumin; 2 bay leaves; 2 tablespoons (30 g) red pepper paste (sweet pepper paste); 2 tablespoons (30 g) red pepper paste (sweet pepper paste); 2 tablespoons (32 g) tomato paste; 1 onion, sliced; 8 garlic cloves, smashed; 2 zucchinis, cut into 1-inch (2.5 cm) chunks; 1 large eggplant, cut into 1-inch (2.5 cm) chunks; 2 carrots, cut into 1-inch (2.5 cm) chunks; 1 tomato, cut into 1-inch (2.5 cm) chunks; 1 sweet potato, peeled and cut into 1-inch (2.5 cm) chunks (optional); 2 tomatoes, finely diced; 2 small cucumbers, finely diced; 1 bell pepper, finely diced; 1 red onion, finely diced; 2 tablespoons (8 g) minced fresh parsley; 2 tablespoons (8 g) minced fresh dill; 1 teaspoon fresh lemon juice; 1 teaspoon white vinegar; ¼ teaspoon salt, to taste; Greek yogurt

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

There are so many variations of a lamb and mixed veggies tray bake rooted in Turkish Cypriot cuisine (tava) and Egyptian cuisine (tagen). While the concept is the same, the spices, sauciness level, and selection of veggies differ. This is a hearty and rustic bowl of Lamb and Veggie Bake with tender chunks of lamb baked with a variety of veggies and paired with buttery vermicelli rice, a simple Greek village salad, and topped with toasted pine nuts for crunch. A spoonful of coo

Ingredients

Africa
Asia
Egypt
Turkey
Main course
Mediterranean

Ingredients

Method