Testi kebab — the Turkish speciality of meat roasted in a clay pot

Testi kebab is one of the most famous dishes of Turkish cuisine, originating from the Cappadocia region. Its name means “kebab in a pot” — the meat and vegetables are sealed in a clay pot, which is closed with dough and slowly baked in the oven. The magic happens at the table: the pot is cracked open with a knife in front of the guests.

Ingredients (for 4-6 people)

• 700 g lamb (pieces with medium fat)
• 2 large tomatoes, chopped
• 2 green peppers, cut into strips
• 1 large onion, cut into strips
• 2 garlic cloves, crushed
• 2 tablespoons tomato sauce
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt (to taste)
• 3 tablespoons oil (olive or sunflower)
• For sealing the pot: simple dough (flour + water + salt)

Preparation steps

1. Heat the oven to 200°C. Wash the clay pot with warm water and dry it well.
2. Heat the oil in a large pan and fry the meat over a high heat until it browns on all sides (about 6-8 minutes).
3. Add the onion, peppers and garlic; continue frying for another 3-4 minutes.
4. Add the tomato sauce, paprika, black pepper and salt; stir well for 2 minutes.
5. Add the chopped tomatoes and 1 glass of hot water; bring to the boil and turn off the heat.
6. Place the mixture inside the clay pot (fill it to about 3/4 of its volume).
7. Roll out the dough into a disc slightly larger than the mouth of the pot, cover the mouth and press the edges well to seal it completely.
8. Place the pot in the oven and bake for 60-75 minutes at 200°C, until the dough turns golden.
9. Remove from the oven, let it rest for 5 minutes, then crack the dough open with a knife in front of the guests and serve warm.

Preparation time: about 30 minutes. Baking time: 60-75 minutes. Servings: 4-6 people.