Testi Kebap

Testi (Turkish cup)Kebap(Turkish meat) is basically a stew of meat, tomato and vegetables. This stew has a high proportion of meat.

The traditional cooking method is to put the ingredients in a sealed ceramic can. Then put the pottery can in the coal at the bottom of the tandir, and embedded in the basement is a large pottery can oven. This is a traditional gastronomy from cappadocia.

The traditional way of cooking is to place the ingredients in a sealed clay jug. Clay jug is then placed on charcoal at the bottom of the Tandir, which is a large clay pot oven buried in the earth. This is a traditional meal from cappadocia.When cooked, the clay jug still sealed is then delivered to your table. Then, the neck of the clay jug gently breaks in front of you, and the "lid" is removed. Fortunately the waiter doing this potentially embarrassing job!

Certains restaurants préparent des Kebab Testi (Kebab de poterie) en 30 à 45 minutes; cependant, il doit cuire et mijoter pendant environ 90 minutes. Dans la région de cappadocia, certains restaurants plus occupés commencent à cuisiner des Kebabs Testi quelques heures avant les heures de pointe pour s’assurer que les clients bénéficient d’un repas turc traditionnel bien cuit.

Some restaurants make ready Testi Kebab (pottery kebab) orders within 30-45 minutes; however, it needs to cook and simmer for about 90 minutes. In the Cappadocia region, some busier restaurants start cooking Testi Kebabs a couple of hours before the peak hours to ensure that the customers enjoy a good-cooked traditional Turkish meal.

Once your Testi Kebab (pottery kebab) is ready, it is brought to you in a special red clay pot with a mini hammer to crack and open your pot. By using the mini hammer, the waiter cracks and opens your pot and pours the delicious kebab onto your plate.

When cooked, the clay jug still sealed is then delivered to your table. Then, the neck of the clay jug gently breaks in front of you, and the "lid" is removed. Fortunately the waiter doing this potentially embarrassing job! WOW! It was a real show because the pot was pounded, cracked and finally poured into our plate! It tastes delicious and the mutton melts in the mouth.

Significantly, it makes a clean, horizontal break. Then serve themselves from the remaining intact remnants of a clay jug. How cool is it?

There are various sizes of clay jug. The usual size is what supplies two to three people comfortably. For a bigger party, there is a bigger clay jug, which supplies more people.

The stew is therefore very hot on the arrival of your table, so there is no need to hurry. You can ringer while you know that there is a warmer stew to go back when you want a second or a third.

The stew is wonderfully rich, with the juice of meat, tomato and vegetables melted in their sealed containers.

I tried this delicious dish twice in Turkey. It was originally in a restaurant called barnathan roof galata . There were four options.

• lamb
• beef
• Chicken.
• Composition (all 3).

We went out in combination. The two o 'clock dish is delicious. It came in rice, and there was plenty for the two. The cost was 60 TL ($23 USD). There are many other choices in the barnathan menü.

Whether you fly for food or not, the teeti kebab must try cooking in cappadocia. We saw that it is offered in many tourist restaurants of sultan ahmet in Istanbul but is specialized in Anatolia, it is the best place to try it. As advice, look for restaurants that require advanced reservations for their ceramic kebabs. You may need to make a reservation for at least 3 hours in advance so you can ask your hotel for help and recommendation.