🍲 Tas kebab
Tas kebab is a Turkish braise of beef cubes slowly cooked with onion, garlic, tomato and green peppers until the meat is fork-tender and the sauce thick and glossy. Potatoes are often added to the pot, making it a complete one-dish meal. Despite the name it is not grilled — 'tas' refers to the bowl it is cooked and served in, usually alongside rice pilaf or bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g beef, cubed
- 2 onions, chopped
- 3 garlic cloves
- 2 green bell peppers, sliced
- 3 tomatoes, grated, and 1 tbsp tomato paste
- 3 potatoes, cubed
- 2 tbsp oil
- Salt, black pepper, paprika
- 400 ml hot water
Method
- Brown the beef in the oil in a heavy pot.
- Add onion, garlic and peppers and cook until soft.
- Stir in tomato paste, grated tomatoes and spices, then add the hot water.
- Cover and simmer gently for 1–1.5 hours until the beef is tender.
- Add the potatoes for the last 25 minutes and cook until soft.
How to make it lighter
- Trim visible fat from the beef before browning.
- Serve with a salad instead of rice to keep the meal lighter.
- Measure the oil: 1 tbsp oil ≈ 120 kcal.
History
Tas kebab belongs to the stew tradition of Ottoman palace and home cooking, where 'kebab' covered many meat dishes, not only grilled ones. It remains a standard dish in Turkish home kitchens and esnaf lokantası, the simple tradesmen's restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →