Testi Kebab
Testi Kebab is a traditional Turkish dish prepared in a special clay pot. Its name comes from the clay pot, or 'testi,' in which the meat and vegetables are slow-cooked to achieve a perfect harmony of flavors. During the Ottoman Empire, Testi Kebab was mainly consumed in the Anatolian regions, where the use of clay pots was widespread due to the slow cooking method. The most special part of this dish is its spectacular presentation: after baking, the clay pot is broken at the table, and its contents are freshly served. This dish is a perfect choice for a traditional Turkish dinner or special occasions.
Ingredients for this recipe
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Preparation Steps
1
Cut the beef or lamb into large cubes. Dice the onion, garlic, and bell peppers. Dice the tomatoes.
2
In a bowl, combine the olive oil, cumin, Hungarian sweet paprika, black pepper, salt, and tomato paste. Toss the meat cubes in the mixture to coat.
3
Traditionally, Testi Kebab is prepared in a clay pot. If you have one, layer the meat and vegetables in the pot, then pour in the broth or water.
4
Cover the mouth of the pot with a layer of dough or aluminum foil, then place in a preheated oven at 350°F (180°C). Bake for about 1.5 hours, until the meat is tender and juicy.
5
If you don't have a clay pot, you can also prepare it in a thick-walled casserole dish, covered, at the same temperature and duration.
6
At the end of the baking time, carefully remove the pot from the oven. Traditionally, Testi Kebab is served by breaking the clay pot at the table and freshly serving its contents.
7
Serve hot, with flatbread and sprinkled with fresh parsley. Enjoy while warm!
