Testi Kebab Recipe

I absolutely love this recipe because it packs bold flavors with the perfect blend of savory spices and melts-in-your-mouth tender meat. Plus, the cozy aroma filling my kitchen while it simmers is like a warm hug on a chilly day!

Testi Kebab is a treasured Turkish dish that I adore for its marvelous flavors and fulfilling ingredients. With 500g of cubed lamb or beef, combined with fresh vegetables like tomatoes and bell peppers, it is a meal packed with protein and vitamins.

I believe that cumin and paprika are the secret to its success, bringing warmth and depth to the flavor.

Ingredients

Mutton or Goat: Also rich in protein, provides essential amino acids, iron.

Olive oil has healthy fats and helps absorb vitamins.

Onion: Imparts sweetness and depth, full of fiber and antioxidants.

Garlic: Adds zest and taste, esteemed for its power to boost immunity.

Tomatoes: Provider of vitamins A and C; contribute acidity and sweetness.

Capsicum: Full of vitamin C, add crispness and chroma.

Fungi: Low-calorie foods that supply umami flavor and are rich in selenium.

Cumin: A warm spice that can help with digestion and has an appealing aroma.

Paprika: Enriches hue, gentle heat, antioxidants.

Parsley: Gives dish a fresh flavor, a good hit of vitamin K, and some nice color.

Ingredient Quantities

• 500g lamb or beef, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, peeled and chopped
• 2 green bell peppers, chopped
• 1 red bell pepper, chopped
• 100g mushrooms, sliced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1/2 cup water or beef stock
• 2 tablespoons butter
• 1 tablespoon flour
• Fresh parsley, for garnish

Instructions

1. In a large pot, over medium heat, warm the olive oil. Stir in the diced onion and minced garlic, and cook, stirring occasionally, until the onion is translucent.

2. Add the cubed beef to the cooking pot and brown on all sides, sealing in the juices.

3. Mix in the diced tomatoes, green and red bell peppers, and the mushrooms. Cook for about 5 minutes until they are beginning to soften.

4. Incorporate the tomato paste, ground cumin, paprika, dried oregano, salt, and pepper into the mixture. Blend thoroughly to ensure that the meat and vegetables are completely covered with the spices.

5. Add the water or beef stock and heat to a simmer.

6. Reduce the heat, cover the pot, and let it simmer for about 45 minutes, or until the meat is tender. Stir occasionally and add more water or stock if necessary.

7. In a small separate pan, over medium heat, melt the butter and add in the flour, stirring constantly to form a roux. Let it cook for about 1 minute until it becomes lightly golden.

8. Slowly incorporate the roux into the bubbling stew, letting it thicken a little bit.

9. If needed, adjust the seasoning by adding more salt and pepper.

10. Hot, serve with a garnish of freshly chopped parsley for a burst of freshness.

Equipment Needed

1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cup
7. Small pan
8. Whisk

FAQ

• Q: Can I use chicken instead of lamb or beef?A: Yes, chicken can be used instead of lamb or beef. In this case, make sure that you cook the meat for the right amount of time to ensure it’s well done chicken. (The amount of time you need to cook it might be less than you would if you were using lamb or beef.)
• Q: Is it necessary to use a special pot for cooking Testi Kebab?A: Testi Kebab is traditionally cooked in a clay pot. But you can achieve the same results using a tight-fitting Dutch oven or heavy-duty pot.
• Q: Can I make this dish spicy?A: You can certainly add chili peppers or a bit of cayenne pepper to ramp up the heat, if that’s how you roll.
• Q: How can I thicken the sauce if needed?A: To thicken the sauce, mix another tablespoon of flour with some water to make a slurry, and then stir that into the sauce while it’s simmering.
• Q: Can this dish be made vegetarian?A: Yeah, you can leave out the meat and use more vegetables or substitute chickpeas or tofu for protein to make it a vegetarian version.
• Q: What can I serve with Testi Kebab?Testi Kebab is delicious with rice, bulgur pilaf, or just some very good bread to mop up the sauce.
• Q: How can I store leftovers?A: Leftovers can be kept in the refrigerator for up to 3 days. When you’re ready to eat them, reheat gently on the stove or in a microwave. Make sure they are stored in an airtight container to keep them from drying out.

Substitutions and Variations

500g lamb or beef, cubed – Substitute with chicken or pork for a lighter or slightly different flavor.
2 tablespoons olive oil – Swap in sunflower oil or vegetable oil for a flavor-neutral substitute.
2 tomatoes, peeled and chopped. If fresh tomatoes are unavailable, substitute with canned diced tomatoes.
Chop 2 green bell peppers. Substitute yellow or orange bell peppers for a sweeter flavor.
1 teaspoon ground cumin — If you don’t have 1 teaspoon of cumin, blend together 1 teaspoon of coriander and 1/2 teaspoon of caraway seeds.

Pro Tips

1. Browning the Meat Before adding the beef to the pot, pat the cubes dry with a paper towel. This will help achieve a better sear and create deep flavors in the dish.

2. Tomato Paste Flavor Boost To enhance the flavor of the tomato paste, let it cook in the pot for a minute or two before adding the spices. This will caramelize the paste slightly, adding depth to the stew.

3. Spice Infusion Toast the cumin and paprika briefly in the pan with the other vegetables before adding the liquid. This will bring out their essential oils and intensify their flavors.

4. Stock vs. Water For a richer flavor, use beef stock instead of water. If you have homemade or low-sodium stock, that’s ideal as it will not overpower the dish with saltiness.

5. Resting Time After you finish cooking, let the stew sit, covered, for about 10 minutes before serving. This resting period allows the flavors to meld together more harmoniously.