Cappadocian kebab of beef and lamb slow-cooked for hours in a sealed clay pot with mushrooms, tomatoes and peppers in their own juices. Traditionally served by breaking the pot at the table.
Ingredients
Instructions
- 1
Soak the clay pot (or a lidded clay casserole) in water for 30 minutes and drain. Cut the onions into thick slices, the tomatoes into cubes and the peppers into rings; halve the mushrooms and leave the garlic cloves whole.
- 2
Melt half the butter in a skillet and sear the meat over high heat in two batches for 5-6 minutes until browned outside.
- 3
Transfer the meat to a large bowl and toss with the onions, tomatoes, peppers, mushrooms, garlic, salt and pepper. Thin the tomato paste with the water and mix it in.
- 4
Fill the pot with the mixture and dot the remaining butter on top. Seal the opening tightly with several layers of foil.
- 5
Place the pot in a cold oven, set it to 200 °C and cook for 2½ hours until the meat is very tender.
- 6
Remove from the oven and rest for 10 minutes; open (or crack the neck of) the pot and spoon the kebab onto warm plates.
Nutrition
Per serving
| Calories | 474 kcal |
|---|---|
| Protein | 35 g |
| Carbs | 9 g |
| Fat | 34 g |
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