Tas Kebab is a traditional kebab that dates back to Ottoman rule. This kebab was frequently presented to the sultans on sizable spherical trays with rice pilaf surrounding the kebab in the center. Nowadays, if not everywhere, the tas kebab is well-known throughout the Balkans, Iran, and Armenia. For those who enjoy red meat, we have created a tas kebab recipe that uses flesh with the texture of Turkish delight.
If you are looking for a restaurant that will bring you unique Turkish cuisine with the most beautiful presentations for a kebab meal, Mama Fatma is the right address for you. Like every kebab you can eat at Mama Fatma, the tas kebab is served in its most delicious form. It is possible to make a reservation by calling us before you come.
What Is Tas Kebab?
Kebabs, one of the dishes that best reflect Turkish cuisine, are indispensable for the table. Tas kebab is one of the dishes that has survived from the Ottoman period. Traditionally, only the meat, tomato and pepper paste, onion, and garlic should be included. However, potatoes, mushrooms, peppers, and sometimes even peas are included to make the dish more filling. But be aware that if you do add them, the dish will become an alternate type of stew or kebab.
The meal should be cooked on low heat as the final cooking tip for tas kebabi. When the tas kebab is cooked over an extremely hot fire, the meat turns tough. You must prepare your food slowly and on low heat as a result. This is crucial to make sure that the dish’s water is flavorful and well-helmed.
Do you want to prepare beef that is mouthwatering and melts on your tongue like Turkish delight? The cooking methods you employ are crucial after that, but you must first learn how to effectively soften tough meat. Large chunks of meat are removed from the animals’ legs, necks, limbs, and shoulders. Due to the presence of muscle tissues, these regions are frequently hard. If the proper procedures are not followed both before and during the cooking process, you may end up with cooked meat that is rubbery and difficult to chew.
Here’s what to have on your shopping list for your supplies:
- 500-gram slices of meat
- 1 onion, 2 cloves of garlic
- Olive oil, 4 tablespoons
- apple cider vinegar, 2 tablespoons
- 1/fourth cup tomato paste
- 1/2 teaspoon paste of spicy peppers
- 1/4 teaspoon black pepper and 1/2 teaspoon cumin
- A tsp. of butter
- 1 tsp. of salt
Additionally, you can flavor it with your preferred spices by adding them to the dish. Others make tas kebab using a lot of tomato paste, onion paste, and particular seasonings.
How To Make Tas Kebab?
Tas, which translates to “bowl,” suggests that the meat is prepared in a bowl. The Turkish tas kebab recipe steps are as follows:
Chop your preferred meat. Chop the garlic and onions. Pick a glass basin for your marinade. Onion, garlic, olive oil, spices, tomato paste, apple cider vinegar, and pepper paste should all be combined with the meat before it is refrigerated for at least 30 minutes before cooking. You can marinate for the entire night.
Turn the bowl over into a bigger saucepan. To fill the container to a height of 4 centimetres, add warm water. During cooking, the bowl can begin to float; place something heavy on it to stop this from happening. To make it heavier, we frequently place another Pyrex dish on top of it and replace it with water. Once the water has reached a bowl while the pot is covered, turn down the heat and allow the meat to simmer for a while until it is thoroughly cooked. When the timer goes off, open the lid, take out the bowl, and add a little bit of butter and salt to taste. Taste and adjust the seasonings. Get rid of the heat. After 10 minutes of relaxation, serve.
It’s possible that you won’t always have the chance or patience to wait more than an hour for this delicious kebab to cook. You are free to use a pressure cooker to cook it. The same components and order should be used, but omit the bowl entirely. This tas kebab recipe can also be prepared in a slow cooker or a multicooker.
The cooking process is crucial for a feast of delicate meat. The whole beef should be slow-cooked for a long period of time if you want it to be tender. The collagen in the structure of the meat dissolves as the cooking process increases, softening the meat. After 3 to 8 hours of cooking, you can achieve delectable flavors if you have the time and the right method. Meats like ribeye and steak should be seared on all sides over high heat. As a result, you can preserve the meat fluids and maintain a soft consistency.
How To Serve Tas Kebab?
Rice pilaf, fried or mashed potatoes, and a crisp salad are the best options. We frequently cut potatoes into cubes and fried them to go with the meat. Your tas kebabi would go extremely well with bulgur pilaf. You may choose lentil soup as a starter instead of the Turkish tas kebab recipe. Olive oil-based vegetable meals like artichokes are an option. You can bake something for 20 minutes in an oven that has been preheated to 180 degrees by flipping it over. If you’d like, you may cook it on the oven grate or a baking sheet covered in parchment paper. Ayran and several garnishes are options for serving it. Enjoy your dinner.
How To Store Leftovers?
For 3–4 days in the refrigerator and 2–3 months in the freezer, cooked meat and meat recipes can be stored. You should only pack it once it has begun to display a little heat to avoid overcooking and excessive water release. If not, it will taste dry when it is added to the cuisine after it has been removed from the freezer.