Name: Testi Kebab – Traditional Turkish Kebab Slow-Cooked in a Clay Jug
Total time: 270 min
Yield: 4
Ingredients: 600 g lamb shoulder (cubed) boneless, roughly cubed; 4-5 pc medium potatoes roughly chopped into large cubes; 3 pc tomatoes quartered; 2 pc Onion quartered; 4 pc Green pointed pepper stalks and seeds removed, whole; 8 clove Garlic peeled, whole; 2 tbsp tomato purée; 50 g butter cut into small cubes; 200 ml water or stock; 1 dessert spoon salt; 1 tsp black pepper; 1 tsp chilli flakes; 100 g plain flour for the dough seal; 50 ml water for the dough seal, at room temperature; 1 tsp salt for the dough seal

Testi Kebab – Traditional Turkish Kebab Slow-Cooked in a Clay Jug

A traditional kebab from the Nevşehir and Ürgüp region, in which lamb and vegetables are slow-cooked for hours inside a clay jug sealed with dough. The jug is broken open at the table; the meat, with its steam trapped inside, is incredibly tender, and the vegetables melt into their own juices.

Duration270 minsDifficultyMediumServings4kcal650

Explore recipes and cook for free.

Preparation

Step 01
For the dough seal, knead the flour, water and salt in a bowl until you have a smooth, non-sticky dough. Cover with a damp cloth and set aside.
Step 02
Cut the lamb into large cubes (approximately 3-4 cm). Roughly chop the potatoes into large cubes, quarter the onions, quarter the tomatoes, remove the stalks and seeds from the peppers, and peel the garlic.
Step 03
Place the potato cubes in the base of the clay jug (at least 2 litre capacity), then layer the lamb on top. Add the onions, tomatoes, peppers and garlic.
Step 04
Thin the tomato purée with hot water and drizzle it over the contents of the jug. Add the butter cubes, salt, black pepper and chilli flakes.
Step 05
Roll the dough seal into a thin rope and press it around the rim of the jug to seal the opening completely. Seal tightly so that no air can enter. If desired, add a second strip of dough on top for a double seal.
160°C oven for 3.5-4 hours
Preheat the oven to 160°C. Place the Testi Kebab on the middle shelf of the oven and cook for 3.5-4 hours. Do not open the oven door.
Step 07
Remove from the oven. Break open the dough seal on top of the jug with a knife or mallet. Let the steam greet you at the table. Serve by breaking the jug open or spooning out individual portions.

Language

Testi Kebab – Traditional Turkish Kebab Slow-Cooked in a Clay Jug

Nutrition

Ingredients

Preparation

Step 01

Step 02

Step 03

Step 04

Step 05

160°C oven for 3.5-4 hours

Step 07

Open recipe in EatSen