Testi Kebab Recipe – Turkey Special
Testi Kebab is a traditional Turkish Anatolian dish where tender lamb or beef is slow-cooked with vegetables and spices inside a sealed clay pot. This ancient cooking method locks in moisture and flavor, resulting in melt-in-the-mouth meat and a rich, aromatic gravy. Often cracked open at the table for dramatic presentation, Testi Kebab is perfect for special occasions, family gatherings, or anyone seeking an authentic Turkish slow-cooked meat experience.
- Prep Time2 hr
- Cook Time20 min
- Total Time2 hr 20 min
Testi Kebab Ingredients:
- 800 g lamb or beef, cut into cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, sliced
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
- Salt to taste
- 1 cup water or beef stock
For Sealing the Pot:
- Dough made from flour and water or foil
Testi Kebab Instructions:
Preheat the oven to 180°C (350°F).
Mix meat with olive oil, paprika, cumin, black pepper, and salt.
Add onion, tomatoes, bell pepper, garlic, and tomato paste.
Mix everything well until evenly coated.
Transfer the mixture into a clay pot (testi).
Pour in water or beef stock.
Seal the opening of the pot with dough or foil.
Place the pot in the oven and cook for 1.5–2 hours.
Remove from oven and let rest for a few minutes.
Crack open the clay pot carefully before serving.
Serve hot with rice, bread, or bulgur.
Recipe Notes :
Clay pot cooking seals in moisture, keeping the meat exceptionally tender and flavorful.
Lamb delivers the most authentic and traditional Anatolian taste, while beef offers a milder option.
Seal the pot tightly with dough or foil to prevent steam from escaping during cooking.
Slow cooking at a steady temperature ensures even heat distribution inside the pot.
Let the pot rest briefly after baking to allow juices to settle.
