Potato Kebab (Patates Kebabı)

Ingredients

• 0.5 kg Beef or lamb (cubed)
• 1 head Garlic (cloves peeled)
• 1 Capia pepper (chopped)
• 2 Village pepper (Köy biberi) (chopped; can substitute with green bell or Anaheim peppers)
• 1 package Baby potatoes (small potatoes (like Minipata); no need to peel or wash if pre-washed)
• 1 cup Tomato puree (tea cup (approx. 125 ml); grated tomatoes or sauce)
• 0.5 cup Vegetable oil (tea cup (approx. 60 ml))
• Salt (to taste)
• Ground red pepper (to taste (sweet paprika))
• Red pepper flakes (to taste (pul biber))
• Black pepper (to taste)
• Butter (for greasing the pot)

Steps

1. 1

   Grease a clay pot (güveç) or baking dish thoroughly with butter.

2. 2

   Chop the capia pepper and village peppers into pieces roughly the same size as the cubed meat.

3. 3

   Place the cubed meat, whole garlic cloves, chopped peppers, and baby potatoes into the greased pot.

4. 4

   In a separate small bowl, whisk together the tomato puree, vegetable oil, salt, ground red pepper, red pepper flakes, and black pepper to create the sauce.

5. 5

   Pour the sauce over the ingredients in the pot and toss everything together until the meat and vegetables are well coated.

6. 6

   Crumple a piece of parchment paper, wet it under the tap, and wring it out. Cover the top of the pot tightly with this damp parchment paper.

7. 7

   Preheat the oven to 190°C (375°F).

8. 8

   Place the pot in the oven and bake until the meat is tender and the potatoes are cooked through, approximately 60 minutes.

Notes

Serving suggestion: This dish pairs beautifully with bulgur pilaf and pickles. Using a traditional clay pot (güveç) provides the most authentic flavor.

Nutrition per serving

• main course
• kebab
• Turkish
• baked
• meat and potatoes
• casserole
• dinner