Testi kebab, the distinctive flavor of Cappadocian cuisine, is made by filling a clay pot with diced meat and vegetables, sealing the mouth with dough, and baking it slowly in the oven for a long time. Cracked open at the table, this recipe is the showy main dish of special gatherings.
Sear the diced meat briefly in butter, then add chopped onion, tomato, pepper and mushrooms; mix in the paste, salt and black pepper.
Fill the prepared mixture into the clay pot, leaving no gap up to the rim.
Seal the mouth of the pot tightly with the thick dough you prepared from flour and water, then bake for a long time in a preheated oven.
Remove the pot from the oven, crack it open by tapping gently around the rim over a serving plate, and serve hot.
Important: If you don't seal the mouth of the jug tightly with dough, steam will escape and the meat won't reach the desired tenderness. Caution: Be careful of the hot steam when taking the jug out of the oven and breaking it open — there's a risk of burns. Allergens: the sealing dough contains wheat flour, which has gluten.
If you don't have a clay pot, you can also cook the same recipe successfully in a casserole dish with a tight-fitting lid.
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