Name: Testi Kebab – Traditional Turkish Kebab Slow-Cooked in a Clay Pot
Total time: 270 min
Yield: 4
Ingredients: 600 g lamb shoulder (cut into cubes) boneless, large cubes; 4-5 pc medium potatoes cut into large cubes; 3 pc tomato quartered; 2 pc Yellow onion quartered; 4 pc Green pointed pepper stems and seeds removed, whole; 8 clove Garlic peeled, whole; 2 tbsp tomato paste; 50 g butter cut into small cubes; 200 ml water or broth; 1 dessert spoon salt; 1 tsp black pepper; 1 tsp red pepper flakes; 100 g all-purpose flour for the sealing dough; 50 ml water for the sealing dough, room temperature; 1 tsp salt for the sealing dough

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

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

Duration270 minDifficultyMediumServings4kcal650

Explore recipes and cook for free.

Preparation

Step 01
For the sealing dough, combine the flour, water, and salt in a bowl and knead until a soft, non-sticky dough forms. Cover with a damp cloth and set aside.
Step 02
Cut the lamb into large cubes (approximately 3-4 cm). Cut the potatoes into large cubes, quarter the onions, quarter the tomatoes, remove the stems and seeds from the peppers, and peel the garlic.
Step 03
Place the potato cubes on the bottom of the clay pot (at least 2 liters capacity), then layer the lamb on top. Add the onions, tomatoes, peppers, and garlic.
Step 04
Dissolve the tomato paste with hot water and drizzle it over the contents of the pot. Add the butter cubes, salt, black pepper, and red pepper flakes.
Step 05
Roll the sealing dough into a thin rope and press it firmly around the rim of the pot to seal it completely. Make sure it is tightly closed so no air gets in. If desired, add a second strip of dough over the first 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 rack 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 pot with a knife or mallet. Let the steam greet you at the table. Serve by breaking the pot open or by spooning portions out.

Language

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

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