Ingredients

500 grams of lamb (or beef, cut into small cubes); 1 onion (finely chopped); 2 cloves of garlic (crashed); 2 tomatoes (diced); 2 green bell peppers (sliced); 2 tbsp of tomato paste; 1 tsp of paprika; 1 tsp of cumin; salt and pepper to taste; 2tbsp of olive oil; and water or broth.

Preparation and Cooking

• Soak the clay pot for at least 2 hours before use.
• In a bowl, mix the diced meat, chopped onion, minced garlic, tomato paste, paprika, cumin, salt, and pepper and let it marinate for about 1/2 hours.
• The marinated mix can be sautéd using olive oil in a skillet until the meat is browned on all sides.
• Transfer the sautéed meat mixture into the soaked clay pot and layer the ingredients with meat mixture and with diced tomatoes and sliced green bell peppers.
• Seal the opening of testi tightly with a piece of aluminum foil or dough. The sealed pot traps steam and juices, allowing its contents to simmer and develop tender and flavourful meats and rich flavours.
• Place the pot in the wood fired oven (deep inside Area E and Area C). The dish can be cooked in a wide range of temperatures, 120-200^oC for 1-2 hours.
• For serving, the testi pot is often brought to the table by a pair of mittens and presented to guests before cracking it open by a small hammer or a knife, which then releases the aromatic steam and reveal the cooked dish.
• It is commonly served with traditional Turkish breads, pide and yufka or rice, along with other side dishes.

Hints and Comments

• This is probably a dish with the most presentable and decorative serving. The “testi pot” is made from clay and is typically unglazed, allowing it to withstand high heat and retain moisture during cooking. The shape and design of the pot allow for even heat distribution and moisture retention (see 1h in Chapter 6).
• Note that the use of a “testi pot” makes it a special and traditional cooking utensil in Turkish cuisine, which is utilised in other dishes as well including: a testi soup (a hearty soup cooked inside the pot) and testi pilaf (a rice dish cooked in the pot).