Tag Archives: garlic powder

Hande’s Beef with Bell Peppers

My Turkish friend Hande had a food blog for a while, and I can’t get enough of her beef-with-bell-peppers recipe. I’ve made a few alterations, so this is my version below:

  • Beef (2 pounds or so)
  • Bell peppers (3-5, of any color)
  • Habanero pepper (I like 2, you do you)
  • Black pepper (3 tsp)
  • Garlic powder (3 tsp)
  • Salt (3 tsp)

The ingredients

This recipe is incredibly easy to make, and goes really well served over rice. My first step was cutting up the bell peppers in strips like so:


The peppers

Cut the beef in strips as well. This meat is frozen, but feel free to use fresh:


The beef

Add some oil to the pan and start cooking the meat over medium-high heat.


Cooking the beef

After a while, I added the habanero peppers, which I diced. Be careful! Don’t rub your eyes after touching the peppers, and once you put them in the pan, they’ll start giving off their spice in aromatic form. You may cough a little, but hopefully not too much. If so, adjust the heat or cover the pan.


Adding the heat

Next, add all the spices – the pepper, the salt, the garlic powder. Mix in. I like my dish with a bit of fluid, and if you feel the same, you may want to add some water at various points, because the cooking will tend to boil it away.


Adding the spices

Finally, add the peppers. Cover and cook until the peppers are as soft as you’d like them.



Honestly, I think I’ve made this dish ten times over the last few months. Given how easy it is to make and how tasty it is, you may fall in love with it too.

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This recipe takes a while to cook, but its flavors are well worth it. Here’s the list of ingredients:

  • 3-4 pounds of pork shoulder
  • 2 rounded tablespoons of ground cumin
  • 2 tablespoons of garlic powder
  • 1 tablespoon of salt
  • 2 teaspoons of ground coriander
  • 2 teaspoons of ground black pepper
  • 2 teaspoons of ground cayenne pepper
  • 1-2 cups of some mixture of lemon and lime juice.
  • Water

The ingredients.

The first step is cutting up your pork shoulder into chunks. They don’t have to be perfect cubes, but I cut mine with sides of about two inches. Make sure you remove and discard any bone.


The meat. Don’t remove the fat! It’ll be delicious.

Next, combine the spices in a bowl – the cumin, coriander, black pepper, cayenne pepper, garlic powder, and salt. Mix them all together.


Mixing the spices.


Mixing the spices.

Next, put all the meat and the spices into a ziplock bag. Shake. The purpose here is to coat the meat in the spices.


Shake, shake, shake.

Next, put the coated pieces of pork in a pot. Enameled cast iron works well. Add in your lemon and lime juice, and just enough water to coat the meat. Then turn the heat on high and bring the pot, uncovered, to a full boil. Once it’s fully boiling, turn trhe heat down a bit – say to medium – but it should still be boiling away steadily, uncovered. Leave it alone for a while. Check on it periodically – maybe after an hour or so. At about the two-hour mark (give or take, depending on the size of your pot) the fluid should be nearly all boiled away.


Let it boil.

And the meat itself should easily fall apart. The citric acid will tenderize the meat, and it’ll be imbued with tremendous flavor. Be careful not to burn the meat once the fluid is all boiled away, but you do want it to caramelize.


Once most of the liquid has boiled away.

Shred if you like. I eat mine over rice. Enjoy!

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