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Testi Kebap
Despite the excitement of the traditional method of cooking and presenting the dish to the table, this is a simple dish to make in the modern kitchen.
This recipe assumes that you are not using a clay casserole dish but an oven-proof one instead, that is heavy-based and can be used to first brown the meat.
This recipe uses beef or lamb or a combination of both. I think the combination works better in a dinner party situation. All the work is up front and there is nothing to do at the end except make some rice. You could also make a simple green salad, if you so desire.
Try to marinate the meat for a minimum of 4 hours. Overnight is even better.
Please let us know what you think.
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| Servings | Prep Time |
| 4people | 15minutes |
| Cook Time | Passive Time |
| 2hours | 4hours |
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Ingredients
Marinade
- 2lbs stewing beefor stewing lamb or combo cut into 1 inch (3cm) cubes*
- 2sprigs rosemary, freshleaves removed
- salt, ground sea
- 10cloves garlicpeeled
- 1/2tbsp pul biber* or substitute with chilli flakes
- 1/2tbsp black pepper, ground
- drizzle olive oil
Stew
- 2tbsps olive oil
- 4 onions, brownmedium, diced
- 3 bell peppers (capsicums), greenmedium, diced
- 7 tomatoesmedium, peeled, diced*
- 1tbsp pepper paste*
- 1tsp paprika, mild
- 1tbsp thyme, freshleaves only
- 1/2tsp salt, ground sea
- 1/2tsp black pepper, ground
Instructions
Marinade
- Place the cubed meat into a bowl.
- Put a pinch of sea salt and the rosemary leaves into a mortar. Pound until course. Add to the bowl containing the meat. Add a larger pinch of salt to the mortar and all of the peeled garlic. Pound until a rough paste forms. Add to the meat. Add the pul biber and the ground black pepper to the meat. Drizzle over some olive oil. Stir to combine. Cover the bowl with kitchen wrap and refrigerate for a minimum of 4 hours. Overnight is even better!
Stew
- Pre-heat the oven to 300 degrees f (160 c).
- Using a heavy-based, oven proof casserole dish, heat half the olive oil over a medium heat and add the onion. Cook, stirring for 3 minutes or until the onions are translucent. Remove the onion. Add the remaining olive oil, add the meat and brown lightly on all sides. Add the onions back into the dish with the remaining ingredients. Stir occasionally until the tomatoes break down and start to simmer. Remove from the heat and place a tight fitting lid on the casserole dish.
- Place the casserole into the oven for 45 minutes.
- Serve with steamed rice (or for paleo use mashed parsnip or mashed cauliflower). Optionally, you can also serve crisped pita bread and a green salad.
Recipe Notes
Buy good quality stewing meat. I like the combination of beef and lamb. If your butcher does not stock lamb you can buy it from here. We have also seen Australian lamb legs at Costco, perfect for this dish.
For an authentic taste, use pul biber. You can substitute with red chilli flakes.
To peel tomatoes, stab each one 5 or 6 times and place into a bowl of recently boiled water. Carefully remove after 5 minutes and the skin will easily peel off.
The Turkish pepper paste gives this dish an underlying depth of flavor. If you can’t source it, use Turkish tomato paste.
https://compassandfork.com/recipe/testi-kebap-2/
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https://compassandfork.com/recipe/testi-kebap-2/ |