Turkish Pottery Kebab (Testi Kebabı)
Testi kebabı Say it: tes-TEE keh-bah-BUH
Testi kebabı is a slow-cooked stew from Cappadocia, in central Turkey, traditionally made by sealing lamb, onions, tomatoes, peppers and aromatics inside a narrow-necked clay jug and baking it in a tandır or oven. The jug is cracked open at the table, releasing steam and a rich, tender stew. It is eaten in homes and regional restaurants, especially around Nevşehir, and tastes savory, sweet from tomatoes, and gently smoky from the clay.
Turkish Pottery Kebab (Testi Kebabı)
Testi kebabı
Pronounced tes-TEE keh-bah-BUH
- Serves
- 4
- Prep
- 30 min
- Cook
- 2 hr 45 min
- Total
- 3 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
For sealing
Method
Heat the oven to 325°F (165°C). Mix the flour with 3 tbsp (45 ml) water in a small bowl until it forms a stiff, pliable dough; add a few drops more water if needed. Cover and set aside.
In a large bowl, combine the lamb, onions, garlic, tomatoes, green peppers, eggplant, potato, salt, and black pepper. Toss well.
Pack the mixture into a lead-free clay pot or testi, leaving about 1 inch (2.5 cm) of headspace. Dot the top with butter and pour in the 1/2 cup (120 ml) water or stock.
Roll the sealing dough into a rope and press it firmly around the rim of the pot, then set the lid in place and press down to seal completely. If using a traditional narrow-necked testi, plug the opening with the dough, pressing it against the rim.
Set the pot on a baking sheet and bake until the meat is completely tender, 2 1/2 to 3 hours. The seal should be hard and lightly browned; do not open it during cooking.
Remove from the oven and let rest for 10 minutes. At the table, break the dough seal; if using a sealed clay jug, wrap it in a clean towel and carefully crack the neck with a small hammer, then pour the stew into a serving bowl.
Spoon the stew and vegetables over rice pilaf or into shallow bowls, and serve hot with bread for dipping.
Regional variants
Some Cappadocian cooks add a few sliced carrots or mushrooms, and home cooks outside Turkey often use a heavy Dutch oven when a clay testi is unavailable.
Cook's notes
- Use a lead-free clay pot or testi rated for oven use; sudden temperature changes can crack it.
- Do not overfill the pot; leave headspace so the steam can circulate and the stew stays juicy.
- If you do not have a clay pot, a heavy Dutch oven with a tight lid works, though the clay aroma will be missing.
Serve with
Rice pilaf, fresh flatbread, and ayran or strong tea.
Make ahead and storage
Cook up to 2 days ahead, refrigerate, and reheat gently in a covered saucepan with a splash of water.
