Making & Tasting TURKEY'S famous TESTI KEBAB in a CLAY POT [S6-E39]

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess with fewer calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are more accessible and have a longer shelf life.

Introduce the Testi kebab and its significance in Cappadocia.

Show the clay pot used for cooking the kebab.

Add beef to the clay pot as the first ingredient.

Add a little bit of tomato paste to the pot.

Add whole cloves of garlic to the pot.

Add red pepper and pointed peppers to the pot.

Add small onions, thyme, salt, and black pepper to the pot.

Add butter and fresh chopped tomato to the pot, pushing it down into the mixture.

Cover the pot with tin foil and seal it with pastry.

Explain the traditional cooking method of slow cooking over wood fire for 3-3.5 hours.

Present traditional starters: yogurt with mint, ezme, red cabbage, hot chilies, and bread.

Demonstrate cooking aubergine directly on the ashes of the fire.

Describe the smoky flavor of the aubergine after cooking.

Receive the clay pot of kebab, noting the smell of the stew.

Tap the pot with a hammer to open it, demonstrating the technique.

Serve the kebab with rice, noting it is bubbling hot.

Taste the kebab, describing it as a rich beef stew full of flavor without added liquids.

Encourage viewers to try the slow-cooked kebab when in Cappadocia.

Cooking Techniques

Equipment Needed

Spice Level: