🍲 Testi Kebab (Pottery Kebab)
Testi kebab is a Turkish stew of beef and vegetables such as onion, pepper, tomato and garlic, slow-cooked with a little butter inside a sealed clay jug. At the table the jug is cracked open with a knife or hammer and the fork-tender meat and rich juices are poured out. It is served with rice pilaf.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 700 g beef chuck, cubed
- 1 onion, chopped
- 2 green peppers, chopped
- 2 tomatoes, chopped
- 4 cloves garlic
- 20 g butter
- 1 tbsp tomato paste
- Salt, black pepper, red pepper flakes
Method
- Mix the beef with the vegetables, tomato paste, salt and spices.
- Pack into a clay jug or a covered casserole and add the butter and 100 ml water.
- Seal the opening with a dough stopper or foil.
- Cook at 180 °C for 2½–3 hours until the meat is very tender.
- Break or open the jug at the table and serve with rice.
How to make it lighter
- Trim visible fat from the beef before cooking.
- Halve the butter — the meat and vegetables give plenty of juices on their own.
- Serve with a salad and a small portion of rice.
History
Testi kebab is strongly associated with Cappadocia in central Anatolia, where pottery from towns like Avanos is used to cook it. Much of its popularity today comes from restaurants serving tourists in the region, where opening the jug is part of the meal.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Testi Kebab (Pottery Kebab) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
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 →