This dish from Kilis takes its name from the copper pan in which it is cooked. Unlike tray kebab, the ground meat is scattered in coarse pieces without kneading. There is more onion than meat; as it cooks, the onion releases moisture and tenderizes the meat. Let the pan rest after it comes out of the oven before serving, so the fat can soak back into the meat.
Put the ground meat in a large bowl. Add half the diced onion, the salt, isot (Urfa pepper), and black pepper. Mix gently with your hands but do not knead; kneaded ground meat becomes meatball-like and cooks as one solid piece in the pan.
Scatter the ground meat in coarse pieces in a copper pan or deep baking dish, leaving spaces between them. Do not press or flatten it; the gaps let heat pass through.
Arrange the remaining onion, sliced tomatoes, and halved long green peppers on and between the pieces of ground meat.
Dissolve the tomato paste in 100 ml water and pour it in around the edge of the pan. The water should just cover the bottom of the pan, not the vegetables.
Bake in an oven preheated to 200°C / 390°F for 35–38 minutes. It is ready when the top of the ground meat is browned, the edges are roasted, and a clear, dark layer of fat has collected in the pan.
Let the pan rest for 10 minutes after it comes out of the oven. If you serve it right away, the fat will remain on the surface and the dish will look greasy.
Kıymayı tavaya ince yaymak gerekiyor, kalın yayınca altı haşlandı üstü kurudu. Yağlı kıyma tavsiyesi de yerinde. Sebzeleri kıymanın üstüne dizerken domatesi en üste koydum, altta kalınca suyunu salıp kıymayı haşlıyor.
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