Tandır Kebab (Oven-Roasted)
Tandır Kebab is a famous Turkish specialty traditionally cooked in a tandır oven over low heat, ensuring the meat becomes incredibly tender. The dish's origins can be traced back to Ottoman times, when shepherds would slowly cook meats in ovens dug into the ground. The combination of a long cooking time and low temperature ensures that the meat almost falls off the bone. According to the original recipe, tandır kebab was mainly served at large celebrations, weddings, and family gatherings. To prepare the perfect Tandır Kebab, it's important to cook the meat with minimal seasoning and slow cooking to allow the natural flavors of the lamb to shine. Serve it with fresh bread, rice, or roasted vegetables for the most authentic experience.
Ingredients for this recipe
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Preparation Steps
1
Cut the lamb meat into larger pieces to ensure slow and even cooking. Peel and finely chop the garlic.
2
Grease the bottom of a large earthenware pot or baking dish with butter, then place the meat inside. Add the chopped garlic, rosemary sprig, and bay leaves.
3
Evenly distribute the salt, pepper, and cumin seeds over the meat. Carefully drizzle the water over the meat to prevent it from drying out during cooking.
4
Cover the pot or dish and place it in a preheated oven at 320°F (160°C). Cook on low heat for 3 hours, or until the meat is completely tender.
5
Towards the end of the cooking time, remove the lid and bake at 392°F (200°C) for an additional 15 minutes, until the surface of the meat is lightly browned.
6
Once cooked, let it rest for 10 minutes before serving with fresh bread or rice.
