Name: Tas kebabı recensie door Huseyinakbiyik bij Imren Lokantasi, Küçükçekmece/İstanbul, Turkije
Item: Tas kebabı
Rating: 4.5
Author: Huseyinakbiyik

Cubes of lamb or beef browned in butter and cooked slowly with onion, tomato and a little water until the meat is tender and the sauce has thickened, then turned out from a bowl onto a bed of rice pilaf: tas kebabı is a kebab that never sees a skewer. The name comes from the tas, the metal bowl in which the stew was traditionally cooked, sealed with dough and buried in embers or set in the oven, and from which it is still unmoulded for serving, so the pilaf wears a dome of meat. It is a lokanta and home dish found across Türkiye, an Ottoman kitchen staple with relatives in the Balkans and Greece, where tas kebap has the same name and the same method. It is not a grilled dish and should not be judged as one; it belongs with the sulu yemek, the stewed dishes, and its measure is the sauce.

Lamb shoulder or leg, or beef chuck, is cut into cubes of two to three centimetres and seared in butter until coloured on all sides. Finely chopped onion goes in and softens, then chopped tomato or a spoon of tomato paste, salt, black pepper and sometimes a bay leaf or a pinch of allspice, and just enough hot water to half cover the meat. The pot is covered and the stew cooks gently for an hour and a half to two hours, with water added only if it threatens to dry, until the meat yields to a fork and the liquid has reduced to a thick, glossy sauce that coats the cubes. Carrots or potatoes are a common addition and small shallots a Thracian one. The pilaf is made separately, rice toasted in butter with a few noodles and simmered in stock, rested and fluffed. To serve, pilaf is packed into a bowl, the meat spooned over, and the bowl inverted onto the plate, or the meat is simply spooned beside the rice.

A good tas kebabı has meat that falls apart under a fork without being stringy, with the browned edges still visible, in a sauce that is thick enough to cling and dark enough to show it was cooked down, not pale and watery. The onion should have dissolved into the sauce. Taste for meat and butter first, tomato second; a sauce that is mainly tomato paste is a shortcut. The pilaf should be separate-grained and buttery, and it should absorb the sauce without going to mush. Mark down tough or dry meat, which means the cooking was rushed or the pot was uncovered, a thin sauce, grey meat that was never browned, and a dish that has been reheated until the rice at the base is pasty. A spoon of yoghurt on the side is normal; chips are not.

Tas kebabı

Türkiye

Imren Lokantasi

Salaş lokantaların kingidir.Tas kebap gerçekten çok lezzetli geceyi kapatırken uğrak yeri olarak birinci sırada bir lokasyon yolunuz düşerse tavsiye ederim 10-15 dk yoğunluğa göre sıra bekleyebilirsiniz

Tas kebabı recensie door Huseyinakbiyik bij Imren Lokantasi, Küçükçekmece/İstanbul, Turkije

Tas kebab

Imren Lokantasi

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