Ingredients

800gr minced lamb, 150gr caul or tail fat, 1 medium onion (finely chopped), 3 garlic cloves (minced), 2 red bell peppers (finely chopped), 2 banana capcicum (finely chopped, and use the other 4 for decoration), 1 bunch of parsley (finely chopped), 2 medium tomatoes (sliced in quarter for decoration), 1 tsp of salt, 1 tsp of  red pepper or chili powder, 1 tsp of black pepper, 1 tsp of cumin and 1 tbsp of butter.

Preparation and Cooking

• In a bowl, mix the minced lamb and caul or tail fat together, and add the salt, red pepper or chili powder, black pepper, and cumin to the mixture, and mix thoroughly.
• Then mix with the finely chopped onion, garlic, red bell peppers, banana capcicums and parsley to the mixture.
• Grease a round pan (similar to paella pan or skillet or a shallow earthenware dish) with butter.
• Spread the lamb mixture evenly in the pan, applying medium pressure to make sure it covers the entire surface, and slice the mixture like a pie, making 8 or 16 slices based on the size of the pan.
• Decorate the top of the mixture with the remaining banana capcicums and sliced tomatoes.
• In a separate bowl, mix 1 cup of water and 1 tablespoon of tomato paste to make a sauce. Pour the sauce over the top of the kebab.
• Cook the kebab in a wood-fired oven at a temperature of 160-200°C for about 30 minutes in Area E or less in Area C.
• After cooking, the kebab can be kept in Area F while waiting for service.
• Tepsi Kebab can be served warm as in other kebab and shish options, and with yogurt drink or poickled red carrot or beatroot juice (known as Şalgam Suyu).