Traditional Albanian tasqebap — slow-cooked meat with vegetables

A brief introduction:

Tasqebap is one of the most beloved dishes of Albanian cuisine, inherited from the Ottoman tradition. Pieces of meat are simmered slowly with onions, tomatoes and spices until they become tender and the sauce thickens. It is the ideal dish for cold days, when the table calls for full flavour and warmth.

Ingredients (serves 6):

• 1 kg beef or lamb, cut into medium pieces
• 3 large onions, finely chopped
• 3 ripe tomatoes, peeled and chopped (or 400 g canned tomatoes)
• 2 tablespoons tomato paste
• 4 garlic cloves, crushed
• 1 red pepper, cut into strips
• 100 ml olive oil
• 1 teaspoon sweet red pepper (paprika)
• Salt and black pepper to taste
• 1 bay leaf
• 500 ml warm water or meat stock
• Fresh parsley, to serve

Preparation:

1. Heat the oil in a deep pot and brown the pieces of meat on all sides until golden; then set them aside.
2. In the same oil, sauté the chopped onions until soft and golden, then add the garlic and the red pepper and sauté for another 2–3 minutes.
3. Add the tomato paste, the chopped tomatoes and the paprika; stir well and let them simmer for about 5 minutes until the sauce thickens slightly.
4. Return the meat to the pot, add the bay leaf, salt, pepper and the warm water. Cover with a lid and simmer over low heat for 60–75 minutes, until the meat is completely tender.
5. If the sauce is too thin, simmer for another 10 minutes without the lid to thicken it. Remove the bay leaf.
6. Serve hot, sprinkled with fresh parsley, alongside pilaf, mashed potatoes or fresh bread.

Preparation time: 20 minutes | Cooking time: about 75 minutes | Servings: 6