Turkish Tas Kebab
Authentic way of cooking Tas Kebab
Servings 4 servings
Calories 380kcal
Ingredients
- 500 grams meat chunks
- 1 onion
- 2 garlic cloves
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
- ½ tablespoon hot pepper paste
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 1 teaspoon butter
- 1 teaspoon salt
Instructions
- Chop the meat of your choice into similar sized cubes.
- Chop onions and garlic.
- Choose a glass bowl to marinade that is big enough to take in all the meat.
- Mix the meat with garlic, onion, olive oil, apple cider vinegar, spices (except salt), tomato paste and pepper paste and keep covered in the fridge for at least half hour before cooking. You can marinade overnight too.
- Flip over the bowl into a larger pot. Add warm water to the pot to reach 4 centimeters (1.5 inch) height.
- While cooking the bowl might start floating, to prevent this place a heavy object on to the bowl.
- Cover the lid of the pot and cook first at high heat until the water comes to a boil, then lower the heat and let simmer until the meat is well done for about an hour.
- When time is up open the lid, remove the bowl, mix the meat. Add salt to taste and a teaspoon of butter. Taste and adjust spices. Cook longer if meat is not ready.
- Remove from heat. Let rest for 10 minutes and serve.
Notes
Substitute hot pepper paste with more tomato paste and red pepper flakes.
If using lamb, add 2 bay leaves to the marinade.
Serve with pilaf, mashed or fried potatoes.