Tile-Baked Kebab

Kiremitte kebab


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

In Cappadocia one restaurant has invented its own version of this dish — testi kebab, which is cooked in an earthenware pot shaped like a vase. The meat is pushed down the neck into the belly of the pot with peppers, tomato and spices, and is then left standing near the ovens all day to cook slowly, sealed with a thin piece of dough. To serve, the neck is whacked off with a heavy blade, and the contents are spilled from the belly. In the rest of central Anatolia, the meat is simply cooked gently in a flat earthenware dish or on a roof tile. Diced potatoes can also be added to the following recipe.


  • 1 lb/450 g shoulder of lamb, diced into small pieces
  • 1 tablespoon sheep’s tail fat (kuyrukyağı), clarified or ordinary butter
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • 4-6 cloves garlic, chopped
  • 2 large juicy tomatoes, skinned and chopped
  • 1 scant teaspoon ground fenugreek
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seeds
  • salt and freshly ground black pepper


  • Preheat oven to 300F/Mark 2/150C
  • Melt the fat in an earthenware dish and spread it to the sides. When the dish is hot, brown the meat in the fat. Stir in the rest of the ingredients except the salt and pepper, and mix well. Cover the dish with foil, place it in the oven and cook for about 2 hours, until the meat is very tender and well flavoured. Season to taste, and serve.