Red meat
In this clay pot stew, the food cooks not in a regular pot but in a clay vessel sealed with dough. The seal prevents steam from escaping, so little water is added and the ingredients cook in their own juices. In Cappadocia, once the pot comes out of the oven, the seal is broken at the table.
Drain the soaking water and boil the beans in fresh water. Skim off the foam, then boil for 35 minutes, until the insides can be mashed without the skins splitting. Drain.
Layer the lamb cubes, partially cooked beans, diced onion, diced tomato, chopped pepper, salt, and black pepper in the clay pot. Add the butter in pieces on top and pour in 400 ml of water along the side; the water should not cover the ingredients.
Knead the flour and water into a firm dough, then roll it into a strip. Cover the opening of the clay pot with its lid or foil, and seal the joint completely with the strip of dough.
Place the clay pot in a cold oven, set the oven to 170°C / 340°F, and cook for 2 hours and 20 minutes. The stew is cooking properly when the sealing dough has hardened and browned and no steam escapes from the edge of the pot.
Remove the clay pot from the oven and let it rest for 10 minutes. Then break the dough seal with the back of a knife and lift the lid. The meat should pull apart when pressed with a fork, while the beans remain whole.
Soak the dried beans in cold water overnight. Before putting the clay pot in the oven, place it in the cold oven and let it heat up with the oven; a cold pot placed in a preheated oven may crack from thermal shock.
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