Testi Kebab in a Home Oven: How to Make MasterChef Testi Kebab

Testi Kebab, a celebrated masterpiece of traditional Turkish cuisine, offers a unique culinary experience characterized by slow-cooked meat that becomes incredibly tender. This dish is traditionally prepared in a clay pot, allowing the ingredients to cook in their own steam within an oxygen-free environment.

The recipe, shared by Cumhuriyet, outlines the necessary ingredients for this flavorful dish. It calls for 600 grams of medium-fat lamb or beef cubes, 15-20 whole shallots, 5-6 whole garlic cloves, three green peppers cut into large pieces, and three medium tomatoes, peeled and diced. Additionally, a tablespoon of butter, a teaspoon each of tomato and pepper paste, a teaspoon each of salt, black pepper, oregano, and red pepper flakes are required, along with a quarter cup of hot water.

To prepare the Testi Kebab, the meat and vegetables are combined in a bowl with the pastes, salt, spices, and hot water, then mixed thoroughly. This rich mixture is then placed into a clean, unglazed clay pot, leaving about two fingers' width of space at the top. Butter is dotted over the top of the filling. A simple dough made from one cup of flour and half a cup of water is kneaded and used to seal the pot's opening completely, ensuring no air escapes. A tiny hole is poked in the center of the dough to allow steam to escape gradually.

The sealed pot is then placed on the lowest rack of a preheated 200°C oven and cooked for at least 1.5 to 2 hours, without opening the oven door, until the meat is exceptionally tender and the vegetables are soft. The dramatic reveal involves cracking open the sealed pot at the table, releasing an aromatic steam, and serving the kebab hot.