Tas kebab is an indispensable dish on our family’s winter tables. In this article, you will learn how to make a delicious tas kebab in the most practical way possible.
A Taste from Ottoman Cuisine
Tas kebab is a dish frequently cooked in Ottoman cuisine, spreading from palace tables to all corners of Anatolia. During the Ottoman period, it was named after the bowl (deep container that is “tas”) used in cooking the dish. Traditionally, the meat is cooked over low heat for a long time, allowing all its flavor to seep into the broth completely. This method gives the dish a more aromatic taste and also ensures that the meat has a very soft consistency.
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Ingredients for Tas Kebab
You can use lamb, mutton or beef for tas kebab. In addition to meat, vegetables such as onion, quince and potato are used. The most special and delicious part of this dish is definitely the slight sourness that comes from quince. If you can’t find quince, you can use green apple (Granny Smith) instead. This way you can get a similar taste.
*If you want to reduce the glycemic load of the meal, you can use celery root/celeriac instead of potatoes.
There are different cooking methods for Tas Kebab. The recipe I will share is the pot version and is the most practical.
- 500 gr meat (beef or lamb – cubed)
- 1/2 cup of olive oil
- 1 kg shallots (15-20 medium size)
- 2 medium quinces
- 3 small potatoes
- 1 heaping tablespoon of tomato paste
- 1 tablespoon of pepper paste
- 1 tablespoon of chili pepper (optional)
- 1/2 teaspoon of black pepper
- 1 teaspoon of salt
- 3 cups of hot water (enough to cover)
How to Make Tas Kebab?
Here is the step by step tas kebab recipe:
1.Step: Cut the meat into cubes and put it in the pot.
2.Step: Chop the quince and potatoes into large cubes.
3.Step: Peel the shallots, wash them well. Add them to the pot with the quinces and potatoes. You don’t need to cut them (unless they are super large).
4.Step: Add the tomato and pepper pastes, spices and oil. Mix well.
5.Step: Close the lid and marinate in the refrigerator for 1-2 hours. (optional)
6.Step: When you want to cook, add enough boiling water to cover it. Cook on low heat for about 45 minutes, until the meat and vegetables are tender. Do not stir while cooking, otherwise the potatoes and quinces may be crushed.
Serving: You can serve the tas kebab with vermicelli rice pilaf or bulgur pilaf.
Be sure to try this traditional flavor. Enjoy!
Tas Kebab (Beef Stew with Quince)
Ingredients
- 500 g meat (beef or lamb – cubed)
- ½ cup olive oil
- 1 kg shallot (15-20 medium size)
- 2 quinces (medium size)
- 3 potatoes (small size)
- 1 tbsp tomato paste (heaping spoon)
- 1 tbsp pepper paste
- 1 tbsp chili pepper (optional)
- ½ tsp black pepper
- 1 tsp salt
- 3 cups hot water (enough to cover)
Instructions
- Cut the meat into cubes and put it in the pot.
- Chop the quince and potatoes into large cubes.
- Peel the shallots, wash them well. Add them to the pot with the quinces and potatoes. You don’t need to cut them.
- Add the tomato and pepper pastes, spices and oil and mix well.
- Close the lid and marinate in the refrigerator for 1-2 hours.
- When you want to cook, add enough boiling water to cover it. Cook on low heat for about 45 minutes, until the meat and vegetables are tender. Do not stir while cooking, otherwise the potatoes and quinces may be crushed.
