Ingredients
800g lamb or beef (cut into 2-3cm cubes); 2 medium onions; 2 bell peppers (various colour); 2 medium tomatoes; 2 bell peppers; 3 cloves of garlic; 1/4 cup of olive oil; 1/4 cup of tomato paste; 1/2 tsp of black pepper; 1 tsp of paprika; 1/2 tsp of cumin; 1/2 tsp of dried oregano; salt to taste; 1 cup of water or beef/lamb broth; further optional ingredients: potatoes, carrots, ladyfingers, chopped fresh green beans and fresh parsley for garnish.
Preparation and Cooking
- Fully submerge the clay pot (both bottom and lid) in water for up to 1hour.
- If preferred, the lamb cubes can be sealed on all sides briefly in olive oil. Combine the cubed meat, chopped onions, bell peppers, tomatoes, minced garlic, olive oil, tomato paste, black pepper, paprika, cumin, oregano, salt and optional ingredients and mix all gently.
- Transfer the mixture to the clay pot and add the water or broth over the mixture, ensuring all ingredients are covered, 1-2cm below the top level of the pot. Then closed the lid and make sure that the clay pot is sealed properly to retain moisture during cooking.
- Place the clay pot in Area E (or Area G) of the wood fired oven and cook for about 2 hours at around 170-190oC.
- Using a metal peel paddle and a mitten carefully remove the güveç from the oven and let it rest for 10 min before serving, or rest it in Area F to keep warm until serving.
- Serve the kebab hot right from the pot, garnished with chopped parsley if desired, and serve with warm flatbread, pide or loaf or next or topf of rice of bulgur pilaf.
Hints and Comments
- This “one-pot dish” features slow-cooked meat and there are variations depending on the region and personal preferences, which include additional herbs, spices or vegetables, and some versions may use chicken or other types of meat.
- Note that preparing a clay pot for cooking, often referred to as seasoning or curing the pot, is essential to prevent it from cracking during cooking. Seasoning involves: soakining in water, oiling, curing in oven, cooling and repeating the same process. As it was stated in the previous chapter, after cooking clean the pot by hand with warm water and a soft brush while avoiding using detergent.
- The dish is also prepared as an all-vegetable casserole and has a Turkish name “Turlu” that has the following typically ingredients: aubergine, zucchini, sweet green peppers, okra, green beans, tomatoes, olive oil, onions, garlic, parsley.