Tas Kebabı (Turkish Braised Meat Stew)
تاس کبابی (ترکی دم پخت گوشت)
Despite the name, tas kebabı is not grilled: *tas* means bowl, and this is a slow-braised meat stew, traditionally served in a bowl and turned out onto a mound of pilav. Chunks of beef or lamb are browned with plenty of onion, then cooked gently with tomato and red pepper , a bay leaf and a pinch of thyme until tender and glossy. For Pakistani cooks it's an easy entry into Turkish home cooking, a lot like a mild, aromatic aloo gosht without the potatoes.
- ⏱ Total: 1 hr 55 min
- Prep: 15 min
- Cook: 1 hr 40 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Heat the butter and oil in a heavy and brown the meat in two batches on high heat, about 5 minutes each, until well coloured.
Add the onions and cook for 8 minutes, scraping the bottom, until soft and golden. Add the garlic for the last minute.
Stir in both pastes and fry for 2 minutes, then add the grated tomatoes, bay leaf, thyme, pepper and salt.
Pour in the hot water, bring to a boil, then cover and simmer on the lowest heat for 75–90 minutes, until the meat breaks apart with a spoon and the sauce is thick and glossy.
Scatter with parsley and serve over butter pilav or with bread.
Kitchen notes
Brown the meat in batches. Crowding the pan makes it release water and stew instead of browning.
Some families add diced potatoes or peas for the last 25 minutes.
A pressure cooker cuts the braise to about 25 minutes.
A stew from the bowl
Turkish home cooking has many slow-cooked meat dishes, and tas kebabı is one of the simplest and most loved. In Turkish workers’ restaurants (lokanta), it sits in a tray on the counter next to the beans and the pilav, and it’s served by the ladle.
Why it tastes so good
Like a good salan, the flavour is built in stages: well-browned meat, onions cooked until golden, tomato and pepper paste fried briefly, and then a long, gentle braise. The difference from a Pakistani curry is the seasoning: just black pepper, a bay leaf and thyme, so the meat and tomato shine.
Choosing the meat
Use a cut with some marbling and connective tissue, such as beef shoulder or chuck, or mutton from the shoulder (dasti). These cuts become soft and silky after a long braise. Very lean cuts like undercut dry out. Cut the meat into even 3 cm cubes so it all cooks at the same rate, and pat it dry before browning so it sears instead of steaming.
Serving
The classic way is to press pilav into a bowl, turn it out onto a plate, and spoon the stew around it. Serve with şehriyeli pilav, yogurt and a çoban salatası, or with fresh bread.
Questions people ask
Why is it called a kebab if it's a stew?
In Turkish, kebap covers many kinds of cooked meat, not only grilled. Tas kebabı is one of several 'kebabs' cooked in a pot.
Can I add chili?
Yes. A teaspoon of pul biber or a couple of green chilies makes it a little warmer without changing its character.
Does it freeze?
Very well, for up to 2 months.
Nutrition (estimate, per serving)
- Calories
- 470
- Protein
- 40 g
- Fat
- 28 g
- Carbs
- 12 g
