Testi Kebab - Turkish Food, Istanbul, Türkiye (Turkey)

#testikebab #turkishfood #istanbul

Testi Kebab in Istanbul, Türkiye (Turkey) - Turkish Food

"Testi kebab
(Pottery kebab, Clay kebab, Terracotta kebab)

Testi kebab is a traditional Turkish kebab variety made by filling a clay pot with a mixture of meat (usually lamb, but sometimes beef or chicken), vegetables (such as tomatoes, peppers, onions, and garlic), and various spices. This dish is particularly popular in the Cappadocia region of Türkiye and is often considered a specialty of that area.

The ingredients are placed in the clay pot, which is then sealed with dough to keep the steam inside. The sealed pot is placed in a wood-fired oven or over hot coals to cook slowly. This method allows the flavors to meld together while the meat becomes tender and succulent.

When the testi kebab is ready, the pot is brought to the table and cracked open, either by the chef or the diner, using a small hammer or knife. The dramatic presentation and the delicious aroma that escapes when the pot is broken open make it a memorable dining experience.

"The pottery kebab (testi kebabı), is the most renown dish of the Cappadocia region. The traditional pottery kebab is made using an Avanos pot. Avanos, set on the banks of the Red River is the "pottery village" of Cappadocia. Prepared using only beef, tomatoes, capsicum and onions, with the addition of a mixture of herbs, the contents of the pottery kebab is placed into small, single-serve pots. Initially cooked in large clay pots and served directly on plates, it was later observed that serving equal amounts to everyone was difficult and those who got the last of the dish were served the more greasy parts of the meat. Hence, the pottery makers of Avanos were given orders for smaller individual-serve pots. This also allowed the meat to cook better.

Once the ingredients are placed into the pot, the opening is sealed off with a potato and placed in the tandoor to cook. As the potato becomes harder, a hole emerges in the middle, creating a pressure-cooker atmosphere inside the pot. The high temperature and pressure that develops inside the pot is the secret behind its unique taste.

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