Testi Kebap

prep:15 minutes
cook:2 hours
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 413
  • Total Fat: 23g
  • Total Carbohydrate: 3g
  • Protein: 46g
Testi (mug in Turkish) Kebap (meat in Turkish) is a stew of meat (lamb or beef), tomatoes and other vegetables. There is a high proportion of meat in this stew. The stew is gloriously rich, with the juices of the meat, tomatoes and vegetables having melded during the cooking process. It is traditionally cooked and served in a clay pot. Easy to prepare it makes a great dinner party dish as there is basically nothing to do at the end except serve it up and impress your guests.

Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place the cubed meat into a bowl.
  2. Put about 1/2 tsp of sea salt and the rosemary leaves into a mortar. Pound until course. Add to the bowl containing the meat. Add about 1 tsp of salt to the mortar and all of the peeled garlic. Pound until a rough paste forms. Add to the meat. Add the dried chiles (or pul biber) and 1/2 tsp of ground black pepper to the meat. Drizzle over 1 tbsp of olive oil. Stir to combine. Cover the bowl with kitchen wrap and refrigerate for a minimum of 4 hours. Overnight is even better!
  3. To make the stew, pre-heat the oven to 300 degrees f (160 c).
  4. Using a heavy-based, oven-proof casserole dish, heat 1 tbsp olive oil over a medium heat and add the onion. Cook, stirring for 3 minutes or until the onions are translucent. Remove the onion. Add the remaining 1 tbsp of olive oil, add the marinated meat and brown lightly on all sides. Add the onions back into the dish with the green bell peppers, tomatoes, tomato paste (or Turkish pepper paste), paprika, thyme and 1/2 tsp each of sea salt and ground black pepper. Stir occasionally until the tomatoes break down and start to simmer. Remove from the heat and place a tight fitting lid on the casserole dish.
  5. Place the casserole into the oven for 45 minutes.
  6. Serve over mashed parsnip or mashed cauliflower. Optionally, you can also serve a green salad.

Notes

For an authentic Turkish taste, you can use pul biber instead of dried chile (it is milder) and Turkish pepper paste (instead of tomato paste and available on the CompassandFork website).

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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