Dish

Tas kebabı

Turkish Lamb Stew

The dish is made by first browning the lamb in a large pot, then adding onions, garlic, peppers, and other vegetables. The mixture is then simmered for several hours until the meat is tender and the flavors have melded together. The dish is typically served with a side of rice or bulgur, and is often accompanied by a glass of red wine.

Asian cuisine› Arab cuisine› Turkish cuisine

Stew

Origins and history

Tas kebabı has its roots in the traditional cuisine of Turkey, where lamb has long been a staple food. The dish has evolved over time to include a variety of vegetables and spices, and is now a beloved part of Turkish culture.

Dietary considerations

Tas kebabı is a high-protein dish that is also rich in vitamins and minerals. However, it is not suitable for vegetarians or those with a sensitivity to lamb.

Variations

There are many variations of tas kebabı, with different regions and families having their own unique recipes. Some variations include the addition of olives, capers, or raisins, while others use different types of meat or vegetables.

Presentation and garnishing

Tas kebabı is typically served in a large pot or bowl, with the rice or bulgur served on the side. Garnishes such as chopped cilantro or a sprinkle of sumac can be added to enhance the flavors of the dish.

Tips & Tricks

To make the dish even more flavorful, try marinating the lamb in a mixture of yogurt, garlic, and spices before cooking. This will help to tenderize the meat and infuse it with additional flavor.

Side-dishes

Rice or bulgur are a classic side dish for tas kebabı, as they help to balance out the richness of the stew. Other popular side dishes include a simple green salad or a side of grilled vegetables.

Drink pairings

A full-bodied red wine, such as a Shiraz or Cabernet Sauvignon, pairs well with the rich flavors of tas kebabı. Alternatively, a cold beer or a glass of sparkling water can also be a good choice.