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.
© 1995 Ghillie Basan. All rights reserved.