Kamis, 28 Mei 2009
Bowl Kebap (Tas Kebabı)
Bowl kebap is one of my mom's specialties. Although I have been very picky about red meat dishes all my life, bowl kebap is something that I never said no. I have been craving it recently and noticed that I had never made it here. Almost four weeks ago I was on the phone with my mom getting the details of her recipe. The same day one thing let to another and I ended up buying plane tickets to Turkey and a couple of days later I was there having bowl kebap for dinner with my parents. My trip was not for bowl kebap, of course, but I definitely asked my mom to make it a couple of times in two weeks before I flew back. After green plums (something I cannot find here) of which I ate one pound a day, bowl kebap was the food of my short trip to Turkey.
Bowl kebap is a very simple recipe. Preparation time is approximately 15 minutes, but you need to cook the meat over an hour for tenderness and deliciousness. Since you cook this dish in a bowl that sits in a pot, make sure you have the right utensils before you start chopping.
serves 4-5 people
1-1.1 or 1.2 lb stew beef or lamb
2-3 potatoes, peeled and diced
2-3 onions, diced
1 tsp or more black ground pepper
1 tsp salt
2-3 tbsp tomato or red pepper paste
3 tbsp olive oil or 2 tbsp olive oil + 1 tbsp butter
2 cups of boiling water
-For this dish find a bowl that is resistant to heat and would hold all the ingredients. Next find a pot that the bowl would fit upside down, as in the pictures.
-Place potatoes at the bottom of the bowl.
-In a different bowl mix meat, onion, salt, pepper, olive oil, and tomato or red pepper paste with your hands. Make sure meat gets coated with all.
-Add the meat mix to the bowl, on top of the potatoes.
-Place butter on top.
-Put the pot on top of the bowl. Securing both the pot and the bowl with your hands, turn the pot upside down so that the bowl will be sitting in it upside down.
-Since this is how we will be cooking the bowl kebap and we don't want the bowl to move, place a heavy container on top to seal or stabilize it: a pitcher, teapot or a pot filled with water.
-Pour 2 cups of boiling water in the pot, between the bowl and the pot.
-Start cooking on high. Once you see bubbles on the sides of the bowl, turn it down to low and cook between 75 to 90 minutes.
-When you turn it off, you need to move the pitcher, teapot or whatever you placed on top, and slowly remove the bowl leaving the ingredients in the pot to mix with the water which has turned in to delicious juice now. If you do not remove the bowl when it's still hot, it will be sealed to the pot and almost impossible to move.
-Serve bowl kebap with any kind of rice, although white is my favorite, and/or bread.