© Silvio Knezevic for ZEITmagazin weekly market
Like shakshuka on steroids: Menemen is messier than its Levantine relative – and in this version with sausage, chiles and feta, also more intense.
In a medium skillet, heat the butter and oil over medium-high heat until the butter melts and begins to foam, about one minute. Add the diced shallots and sauté until soft and translucent, three to four minutes. Add the banana peppers and sauté until soft, 3 to 4 minutes more. Add garlic, stir and saute briefly. Add the pastırma and fry for two minutes until the fat melts. Add chopped tomatoes and stir until combined. Simmer for two to three minutes, then season with salt and pepper.
