Batyrma (Turkmen Summer Vegetable Stew)
The Quirky Foodster Team
Ingredients
- Sunflower oil — 3 tbsp (45 ml)
- Onions, sliced — 2
- Bell peppers, sliced — 3
- Ripe tomatoes, chopped — 4
- Medium eggplant, diced (optional) — 1
- Garlic cloves, minced — 3
- Salt — 1 tsp
- Black pepper — 1/4 tsp
- Fresh dill or parsley, chopped, to serve — 2 tbsp
Method
- Heat the oil in a wide, heavy pot over medium heat and fry the onions for 5 minutes until softened.
- Add the eggplant, if using, and cook for 5 minutes, stirring occasionally.
- Add the bell peppers and cook for a further 5 minutes.
- Stir in the tomatoes and garlic, season with salt and pepper, and simmer uncovered for 15–20 minutes, stirring occasionally, until the vegetables have softened into a thick stew.
- Scatter with fresh herbs and serve warm or at room temperature.
Introduction: Batyrma is Turkmenistan's classic summer vegetable stew, similar in spirit to ratatouille, made from
whatever ripe tomatoes, peppers and onions are on hand.
Cultural Background: Batyrma is Turkmenistan's classic summer vegetable stew, similar in spirit to ratatouille, made from
whatever ripe tomatoes, peppers and onions are on hand. It is one of the country's most common
vegetarian dishes and a welcome, fresh side alongside heavier meat mains.
Tips: Let the stew simmer uncovered so excess liquid evaporates and the flavours concentrate. Very ripe, in-season tomatoes make a big difference to the final flavour.
Variations: Add a small piece of meat for a heartier version, as some families do. Stir in a spoonful of tomato paste if your tomatoes aren't fully ripe. Naturally vegan and vegetarian as written.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over medium-low heat for 5–7 minutes, stirring occasionally.
FAQs:
Q: Is batyrma always vegetarian?
A: It's traditionally a vegetable dish, though some families add a small amount of meat.
Q: Can I make it ahead?
A: Yes, it actually tastes even better the next day once the flavours have melded.
Q: What does it pair well with?
A: Fresh chorek bread, or as a side to grilled meats like shashlik.
- Sunflower oil — 3 tbsp (45 ml)
- Onions, sliced — 2
- Bell peppers, sliced — 3
- Ripe tomatoes, chopped — 4
- Medium eggplant, diced (optional) — 1
- Garlic cloves, minced — 3
- Salt — 1 tsp
- Black pepper — 1/4 tsp
- Fresh dill or parsley, chopped, to serve — 2 tbsp
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