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Tandir Kebab, a traditional Turkish dish, is a testament to the art of slow cooking and the deep flavours it brings. This melt in your mouth lamb delicacy is cooked to perfection over several hours, allowing the meat to absorb the rich aromas of spices and develop a tender, juicy texture.
Known for its simplicity and flavour, Tandir Kebab is a true representation of Turkish culinary heritage, celebrated for its ability to turn a few ingredients into a deeply satisfying meal.
What Is Tandir Kebab?
Tandir Kebab is a traditional slow cooked lamb dish that dates back centuries in Turkey. Typically prepared in a tandir, a clay or stone oven, the lamb is cooked at low heat for hours until it reaches the perfect tenderness.
The unique cooking method allows the meat to stay juicy and full of flavour, while the low, even heat ensures a perfectly cooked texture. In Turkish villages, it’s often a communal dish, prepared during special occasions or festivals where families come together to enjoy this comforting, flavourful feast.
Usually made with lamb shoulder or leg, Tandir Kebab is seasoned simply, allowing the natural flavours of the meat to shine through. When served, it’s often accompanied by rice or flatbread, along with grilled vegetables or yogurt, creating a balanced meal that’s both hearty and satisfying.
Ingredients and Taste
The ingredients for Tandir Kebab are minimal, but the slow cooking process transforms them into something truly remarkable. The main ingredient is lamb, which is traditionally seasoned with salt, pepper, and sometimes garlic.
Some recipes may include a touch of rosemary or thyme, but generally, the focus is on highlighting the natural flavours of the meat. Olive oil is occasionally brushed over the lamb before cooking, adding a subtle richness and helping to retain moisture.
When it comes to taste, Tandir Kebab is a revelation. The slow cooking process allows the lamb to become tender enough to fall apart with a fork. Each bite is rich and juicy, with a slightly smoky flavour imparted by the cooking method.
The lamb’s natural fats render down, creating a succulent texture that’s deeply satisfying without being overly heavy. The simplicity of the seasoning enhances the meat’s natural richness, making each mouthful flavourful and memorable.
Paired with a side of buttery rice, warm flatbread, or a tangy yogurt sauce, Tandir Kebab becomes a complete meal that celebrates the harmony of flavours and textures.
A Taste of History
The tradition of Tandir Kebab dates back centuries and has its origins in the ancient methods of pit cooking used by nomadic Turks. The word “tandir” itself is derived from “tandoor,” a Persian word for the clay or earthen ovens where meat was traditionally slow cooked.
This technique spread throughout Central Asia and the Middle East, influencing cooking practices in Turkey and bringing about unique regional variations of this beloved dish.
Historically, Tandir Kebab was a communal affair, cooked in large pits during feasts or family gatherings. The lamb, often an entire animal, would be lowered into the tandir and left to cook slowly, its aromas filling the air and drawing people together.
This method of cooking preserved the meat’s juices and intensified its flavours, making it a sought after dish that symbolized abundance and celebration.
Turkish Tandır Kebab (Slow Cooked Lamb) Recipe
Serves: 4 people
Ingredients:
- 1.5 kg lamb shoulder or leg, bone-in, trimmed
- 4 cloves garlic, thinly sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried thyme
- 1 tsp cumin
- 2 bay leaves
- 2 cups water or lamb stock
- Fresh thyme or parsley for garnish
Directions
To begin, preheat your oven to 160°C (320°F). Pat the lamb dry with a paper towel to help achieve a good crust. Use a sharp knife to make small incisions in the lamb, inserting garlic slices into each cut for deep, aromatic flavour throughout the meat.
In a small bowl, combine the olive oil, salt, black pepper, dried thyme, and cumin. Rub this mixture generously over the lamb, ensuring all sides are coated. This will season the lamb and create a deliciously aromatic crust as it roasts.
Place the lamb in a deep, ovenproof pot or roasting dish. Add the bay leaves and pour the water or lamb stock around the meat, which will keep it moist during cooking. Cover tightly with a lid or foil to trap steam, ensuring a tender result.
Transfer the pot to the preheated oven and cook for 3 to 4 hours, basting the lamb occasionally with its own juices. This slow cooking at a low temperature allows the meat to become extremely tender, falling off the bone.
After 3 hours, check the lamb by piercing it with a fork. If the meat is tender and easily pulls apart, it is ready. If not, cover again and continue cooking, checking every 30 minutes until the meat is soft.
Once the lamb is fully cooked, remove the lid or foil and increase the oven temperature to 200°C (390°F) for an additional 20 minutes. This will create a crispy, golden brown crust on the outside of the meat.
Remove the lamb from the oven and allow it to rest for 10 minutes before carving. Resting helps retain its juices, ensuring each bite is succulent and flavourful.
Serve the Tandır Kebab on a large platter, garnished with fresh thyme or parsley. This dish pairs beautifully with traditional sides like Turkish rice pilaf, roasted vegetables, or a fresh salad. A drizzle of the pan juices over the lamb enhances its rich, savoury flavour.
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