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Testi Kebab baked in clay pot
Traditional Turkish testi kebab stewed in a sealed clay jug

Testi kebab

Author: Flavelo
Recipes Main Courses
A famous attraction of Cappadocia, where meat and vegetables are steamed to perfection in their own juices inside a hermetically sealed clay pot (jug). In restaurants, the neck of the jug is broken off spectacularly at the guest's table upon serving. At home, we can reproduce this with a well-sealing lidded clay dish or Pyrex. The flavours 'marry' in the enclosed space; nothing escapes.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Clay pot with lid or Pyrex dish
  • Frying pan (for searing)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Cut the meat into bite-sized cubes. Roughly chop the vegetables (no need to be too fine as they will cook down).

Tip: Rustic chopping suits this dish.
2 ✓

Melt half the butter in a pan and sear the meat over high heat until browned.

Tip: This isn't cooking, just sealing the pores so the moisture stays in the meat.
3 ✓

Mix the meat with the raw vegetables, spices, and tomato purée in a bowl.

Tip: We mix before baking so every bite gets seasoning.
4 ✓

Fill the mixture into the clay pot. Pour over the water and crumble the remaining butter on top. Seal with the lid.

Tip: The butter melting on top trickles down the meat, flavouring it.
5 ✓

Place in a 180°C oven for 90 minutes (beef may need up to 120 minutes).

Tip: Don't rush it; the fibres need time to soften.
6 ✓

Let it rest in the closed pot for 10 minutes before serving.

Tip: During resting, the juices settle, and steam won't splash out when opening.

Recipe FAQ

Should I put water in the clay pot?
Yes, but only a little, because the vegetables release a lot of juice. The amount in the recipe creates just enough gravy.
What to bake in without a clay pot?
Any thick-walled, lidded cast iron pot (Dutch oven) or a well-sealed Pyrex dish is suitable.

Ingredients

  • 800 g Lamb or Beef neck (diced)
  • 2 whole Tomatoes
  • 2 whole Green pointed peppers
  • 2 heads Onion
  • 4 cloves Garlic
  • 50 g Butter
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Ground paprika
  • 0.5 tsp Ground cumin
  • 2 tbsp Tomato purée
  • 150 ml Water or stock