A signature dish from Cappadocia, this clay-pot kebab is made by filling an earthenware pot with cubed beef and vegetables, sealing it with dough, and baking it slowly. The pot is cracked open at the table, making it an impressive centerpiece for special occasions.
Briefly sear the cubed beef in butter. Add the chopped onion, tomato, green pepper, and mushrooms, then stir in the tomato paste, salt, and black pepper.
Fill the earthenware pot with the prepared mixture, leaving no space at the top.
Make a thick dough with the flour and water. Press it firmly around the mouth of the pot to seal it, then bake in a preheated oven for a long time.
Remove the pot from the oven. Set it on a serving platter, tap gently around the rim to crack it open, and serve hot.
Important: Seal the mouth of the pot tightly with dough or steam will escape and the meat may not become tender. Caution: Be careful of hot steam when removing the pot from the oven and cracking it open; it can cause burns. Allergen: the sealing dough contains wheat flour and gluten.
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