Tandır Kebab
Sample Dishes from Turkish Cuisine
Tandır
Kebab (Tandır Kebabı)
Ingredients | Measure | Amount |
Onions | 10 large size | 1 kg |
Salt | 5 tablespoon | 60 grams |
Black pepper | 2 teaspoon | 4 grams |
Thyme | 2 tablespoon | 3 grams |
Whole lamb (meat and bones only) | 1 small size | 8 kg |
Tomato paste | 2 tablespoon | 20 grams |
Yogurt | 1 cup | 220 grams |
Preparation
Peel the onions,
chop finely or grate, add salt, black pepper and thyme and rub the lamb inside
and out with this mixture. Spread the lamb well on the outside with a yogurt
and tomato paste mixture. Place an uncovered kettle full of water at the bottom
of the tandır, which is preheated and has coal embers at the bottom. Suspend
the lamb over tandır so that it does not touch the bottom. Close the lid of
tandır and seal it with dough, leaving to cook for about 2 hours. As tandır
(an underground brick oven) cannot be readily found everywhere, you can first
cook the lamb in a covered large kettle with about 2 cm. water on the bottom
over low heat. Then spread it first with the onion - spice and then yogurt-
tomato paste mixture and place in a large baking pan. Bake it in oven, adding
the cooking liquid of the meat.
Servings:
30
Nutritional
Value
(in approximately one serving)
Energy | 717 cal |
Protein | 44.7 g |
Fat | 57.0 g |
Carbohydrates | 3.2 g |
Calcium | 45 mg |
Iron | 3.53 mg |
Phosphorus | 410 mg |
Zinc | 8 mg |
Sodium | 1002 mg |
Vitamin A | 38 iu |
Thiamine | 0.37 mg |
Riboflavin | 0.48 mg |
Niacin | 12.89 mg |
Vitamin C | 2 mg |
Cholesterol | 188 mg |
Notes
It is prepared
in various regions mostly as a feast dish. The cooked lamb is brought to the
table as a whole. It can also be prepared with "çebiç" (1 year old goat).