Turkish food, Turkish food recipes, Turkish food channel,Turkish food at home'TURKISH KUZU TANDIR KEBAB' IN A PAN RECIPE - Amazingly tender, delicious and easy!Music: Yemen Turkusu - Turkish Folk SongArrangement and piano: Elvan A. ULUCINARIn this episode I'd like to show you how to make traditional TANDIR KEBAB (roasted lamb, in a fire pit) easily at home. Our dear butcher Mr. Hasan shared this recipe with us, we immediately tried and loved it. Takes only minutes to prepare, moreover it is so tender and amazingly delicious, just like the meat cooked in a TANDIR. Hope you give it a try! To stay tuned upcoming videos SUBSCRIBE here:https://www.youtube.com/channel/UC199vdxLlzuiFf0onyQWhggINGREDIENTS (2 servings)750 gr. (1.65 pounds) boneless lamb meat (square-cut shoulder)Thin lamb bones, enough to cover the bottom of the pan4-5 long, sweet green peppers 10-12 shallots4-5 cloves garlic1 tsp peppercorns1 - 1/2 tsp or to taste coarse salt1/2 cup hot water1 real teaspoonful tomato paste1/2 tsp sweet red pepper pasteDIRECTIONS Lightly grease a stainless steel pan, make sure to use a pan large enough, to allow you to lay the piece of meat on the bottom.Rinse the bones if desired, then pat dry and cover the bottom of the pan with them.Rinse and pat dry the meat, if desired.Place the meat in the pan over the bones, fat-side down.Peel the shallots and place over the meat.Add 4-5 cloves peeled garlic.Sprinkle 1 tsp peppercorns.Chop the green peppers coarsely and place in the pan.I taste each pepper to make sure that it is not spicy.Combine 1/2 cup hot water with tomato and pepper pastes.Add 1 - 1/2 tsp or to taste coarse salt, mix well.Drizzle the hot water over the top, making sure to reach the bottom of the pan.Cover the pan with aluminum foil, then the lid.Bring to a boil over medium high heat, this will take about 2-3 minutes, so keep an eye, (actually an ear) on it :)Meanwhile, "find the 'candle flame' of your stove" says Mr. Hasan :)The recipe calls for a 'candle flame', meaning: the lowest possible setting of the smallest burner.Once boiling, immediately place the pan over the 'candle flame' then cook for 2 hours and 15 minutes.In the meantime, you can cook some rice pilaf or slice a pide bread to serve with KUZU TANDIR. (Koo-zoo Tahn-duhr)When the time is up, take your meat off the heat and let rest for about 10 minutes.Then carefully remove the lid and aluminum foil.Remove the veggies from the pan.Remove any garlic cloves or peppercorns over the meat.You may cut the meat into two pieces or slice thinly.Place some rice (or sliced pide) in a serving plate, arrange the meat on top.Garnish as you like.When I asked Mr. Hasan what to do with the bones, the answer was "serve them". He is right, they taste amazingly delicious!Special thanks to him for this so tender and amazing meat recipe...Also, you might wanna drain and reserve the stock, for later use.READY :) Thank You For Watching!If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.
