TAS Kebab Recipe
Tas kebab, which takes its name from the way it is cooked, is one of the main dishes of Ottoman cuisine. Today, it is one of the most preferred in artisan restaurants. Since it is cooked with the help of a copper bowl, vegetables and meats are cooked in their own juice. Thus, it turns into a very tasty dish. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 20 min.
🕐 Cooking: 50 min.
| Veal Cubes (Medium Fat) | 500 | Grams | ||
| Flour | 1 | Tbsp | ||
| Dry Onion | 1 | Qty | ||
| Tomato Paste | 1 | Tsp (large) | ||
| Butter | 2 | Tbsp | ||
| Liquid Oil | 1 | Tbsp | ||
| Garlic | 3 | Clove | ||
| Potatoes | 2 | Qty | ||
| Carrot | 1 | Qty | ||
| Grain Black Pepper (Freshly Ground) | 1 | Tsp | ||
| Salt | 1 | Tsp (large) | ||
| Water (Hot) | 3 | Cup |
Instructions:
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Finely chop the onion and garlic.
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Take butter and oil in a deep pan and when it gets hot, add the onions and garlic.
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Add coarsely diced (2cmx2cm) beef to the pinking onions and garlic and fry it on medium heat until the meat absorbs its juices.
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Add a spoonful of flour and continue frying.
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Add the tomato paste to the roasted meat and fry until it smells raw.
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On the other hand, peel the potatoes and carrots, cut into 2cmx2cm cubes, add to the meat and fry for another five minutes. At this stage, you can add 1/2 cup of canned peas if you wish.
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Add salt and pepper to your food and add three glasses of hot water. Put the meat in the middle of the pot and cover it with a deep metal bowl. Cover the pot and cook the meat on low heat for 40- 45 minutes. Check the water from time to time and serve hot. Bon Appetit!
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Note: You can deep fry the potatoes of the kebab and add it to the dish at the presentation stage.
Kebab Beef & Lamb
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