Testi Kebabı (Pottery Kebab)

• Red pepper1 large red pepper, chopped
• Tomato paste1 tbsp tomato paste
• Onion1 large onion, roughly chopped
• Olive oil60 ml (1/4 cup) olive oil
• Garlic4 cloves garlic, sliced
• Thyme½ tsp dried thyme
• Oregano1 tsp dried oregano
• Clay pot1 large clay pot (testi)
• Salt1 tsp salt
• Water30 ml (2 tbsp) water
• Egg1 egg (for sealing dough)
• Flour60 g (1/2 cup) flour (for sealing)
• Black pepper½ tsp black pepper
• Tomato2 medium tomatoes, diced
• Lamb900 g lamb, cubed
• Green pepper1 large green pepper, chopped

How to Make It

• 1

  Prepare your clay pot (testi) by ensuring it's clean and dry. In a large bowl, combine 2 lbs (900g) lamb stew meat (cut into 1-inch cubes) with 1 large onion, roughly chopped. This initial mix allows the onion to start infusing the meat with flavor.

• 2

  Add 4 cloves of garlic, sliced, to the meat. Next, incorporate 2 medium tomatoes, chopped, 1 large green bell pepper, chopped, and 1 large red bell pepper, chopped. The mix of colors and textures promises a vibrant stew.

• 3

  Season generously with 1 tablespoon tomato paste, 1/4 cup (60ml) olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix everything thoroughly by hand, ensuring the meat and vegetables are evenly coated with the seasonings. This is where the magic begins!

• 4

  Carefully transfer the seasoned meat and vegetable mixture into your clay pot, filling it about two-thirds full. Do not overfill, as you need space for expansion and a good seal.

• 5

  To seal the pot, make a simple dough. Mix 1/2 cup (60 g) all-purpose flour with 2 tablespoons (30 ml) water and a pinch of salt to form a firm, pliable dough. Flatten about half of the dough into a disc slightly larger than the mouth of the pot and lay it over the opening as a cap. Roll the rest into a rope and press it firmly around the rim and the edge of the cap to make an airtight seal. Beat the egg and brush it over the dough.

• 6

  Place the sealed clay pot on a baking sheet in a cold oven, so that the clay does not crack from sudden heat. Then set the oven to 350°F (175°C). Bake for 3 hours. The slow cooking makes the meat very tender and lets the flavors meld.

• 7

  After baking, carefully remove the hot clay pot from the oven. This is the moment of truth! Using a small hammer or the blunt side of a heavy knife, gently tap around the neck of the pot, just below the dough seal, until it cracks and the top with its dough cap can be lifted off. Be careful of escaping steam and any splinters of clay. Safety first!

• 8

  Once the top is removed, a fragrant cloud of steam will rise, revealing the beautifully cooked Testi Kebabı. Ladle the tender meat and vegetables into individual serving bowls. Serve immediately, perhaps with a side of pilaf or fresh bread to soak up the delicious juices. It's an experience as much as it is a meal.