Pirinç pilavı (buttery rice pilaf)
Çoban salatası (shepherd's salad)
Chicken shish (tavuk şiş)
2 h 30 minEasy
Testi kebabı (clay pot kebab) recipe
Cappadocian kebab of lamb, onion, pepper and tomato slow-cooked in its own juices in a clay pot. Includes how to make it in a casserole if you have no pot.
- Total time
- 3 h 25 min
- Makes
- 4 servings
- Difficulty
- Medium
- Region
- Nevşehir
- Per serving
- ~560 kcal
Method
Soak the pot
Soak the clay pot or casserole in water for half an hour. This stops the clay cracking in the oven.
Mix the ingredients
Combine the meat in a large bowl with the chopped onions, peppers, tomatoes and garlic. Add the paste, salt, black pepper and thyme and mix.
Fill the pot
Fill the pot with the mixture and put the butter on top. Seal the opening tightly with aluminium foil. If using a casserole, put the lid on.
Bake
Put the pot in a cold oven and set it to 180 degrees. Cook until the meat is meltingly tender.
Rest and open
Take it out and leave it for ten minutes. Open it holding it with a cloth and serve with pilaf.
Tips
- Do not put the pot in a hot oven. The sudden change in temperature will crack it.
- Do not add water. The meat and vegetables release enough of their own.
- The pot gets very hot, so use a thick cloth and oven gloves to open it.
Storage
Keeps in the fridge for 3 days. Reheat in a pan over a low heat.
About Testi kebabı (clay pot kebab)
Testi kebabı is a dish associated with the Cappadocia region, around Nevşehir. In restaurants, breaking the pot open at the table is part of the presentation.
Nutrition
| Energy | 560 kcal |
|---|---|
| Protein | 40 g |
| Fat | 38 g |
| Carbohydrate | 13 g |
Frequently asked questions
Can I make it without a clay pot?
Yes. A lidded clay casserole or a cast iron pot gives the same slow cooking. The oven temperature and time stay the same.
Do I need to break the pot?
No. In a home kitchen it is enough to open the top and tip the contents onto a plate, and the pot can be reused.
