A Cappadocian speciality of lamb or beef and vegetables sealed inside a clay jug and slow-cooked over embers until meltingly tender. At the table the sealed pot is dramatically cracked open to release its steam.
A traditional kebab of the Cappadocia region, especially Avanos with its pottery heritage; the dish is named after the testi (clay jug) it cooks in (Turkish Foodie, Will Fly for Food).
Cracking the jug releases a cloud of fragrant steam, and inside the meat falls apart at the touch of a fork. Sealed cooking concentrates everything into a deep, buttery juice tasting of tomato, sweet pepper and slow-roasted lamb.
The sealed clay vessel traps steam and builds gentle pressure, so the meat braises in its own moisture at a steady high temperature that breaks down collagen. With no evaporation, juices and fat stay inside and concentrate into an intensely flavoured sauce.
Variations
Chicken testi; with potato and carrot; mushroom version; some add a splash of wine in tourist regions.
On the Palate
Where Testi Kebabı sits in the Turkish flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 30 min
- 112 min
Cut lamb or beef into chunks and combine with onion, garlic, green pepper and tomato.
- 24 min
Season with salt, pepper, a little tomato paste and a knob of butter.
- 36 min
Pack the mixture loosely into a clay jug, leaving room for steam.
Watch outPack the jug only loosely and leave headroom — steam needs room to build; cram it full and there's nowhere for the pressure to work the meat tender.
- 44 min
Seal the mouth of the jug tightly with a round of bread dough or foil.
Watch outSeal the mouth airtight with dough or foil — any gap and the juices steam away instead of braising the meat in its own moisture.
- 54 min
Stand the jug upright among glowing charcoal or in a wood oven.
- 6120 min
Cook slowly for around two hours until the meat is fork-tender in its own juices.
Watch outIt's done when the meat gives with no resistance to a fork and the jug is heavy with sauce inside — the low steady heat has broken the collagen down.
- 72 min
At the table, crack the neck of the hot jug open with a sharp tap.
- 84 min
Pour the steaming stew over rice or flatbread and serve at once.
