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orman kebabi
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5 from 2 votes

Orman Kebabi

Orman Kebabi (also known as Bolu Kebabi or Forest Kebab) is a traditional Turkish kebab dish originating from the Bolu city of Turkey.
Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Course: Main Course
Cuisine: Mediterranean, Turkish
Diet: Low Lactose
Servings: 4 people
Calories: 507kcal
Author: Ayla Clulee

Equipment

  • 1 Lodge Dutch oven
  • 1 kitchen scale
  • 1 peeler
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Sharp knife

Ingredients

  • 1 ¾ lbs beef (cut into 2 cm/1" cubes) (800 grams)
  • 5 sprigs fresh thyme (or ½ tablespoon dried thyme)
  • 1 tablespoon olive oil (optional)
  • 10 button onions or small shallots
  • 2 cloves garlic
  • 1 sweet red peppers (approx 5 oz/150 grams)
  • 1 tablespoon tomato paste
  • 1 tablespoon red pepper paste
  • 1 tablespoon plain white flour / all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups beef stock or chicken stock (600 ml)
  • 1 large diced carrot (approx 5 oz/150 grams)
  • 1 large diced potato
  • 1 cup garden peas
US Customary - Metric

Instructions

  • Place a Dutch oven or a heavy-based pan on medium-low heat and add the meat along with the thyme.
  • Gently cook the meat until it releases its water and then evaporates again, for about 30 to 35 minutes. 
  • Preheat the oven to 180 °C (350 °F).
  • Add olive oil (if necessary) and sauté the onions with garlic for a few minutes, stirring occasionally.
  • Add the peppers and sauté for another minute. Stir in the tomato paste along with the pepper paste, flour, salt, and pepper. Give them a quick stir. 
  • Pour the stock and deglaze the bottom of the pan to release the tasty bits stuck to the bottom of the pan.
  • Add the carrots and then the potatoes, and give them a good stir.
  • Bring the Dutch oven to a boil and place it in preheated oven with the lid off. 
  • Cook the dish for an hour and then add the peas to the pan.  
  • Let it cook without covering the lid for another 15 to 20 minutes, or until the meat is tender and the stock has thickened.

Notes

  • You can cook this dish on the stovetop if you prefer. If cooking on a stovetop, give the dish a stir every 10 to 15 minutes to avoid it sticking to the bottom of the pan.
  • I recommend a well-marbled cut such as chuck or brisket as lean meat is not suitable for slow cooking.
  • The coking timing would be different depending on the cut and size of the meat.
  • The leftovers can be stored in an airtight container for up to three days if refrigerated or for up to three months if frozen.
  • You can make this dish a couple of days ahead and reheat it gently when needed. It tastes even better a day after or two!

 

Nutrition

Calories: 507kcal | Carbohydrates: 41g | Protein: 54g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 123mg | Sodium: 1051mg | Potassium: 1834mg | Fiber: 8g | Sugar: 11g | Vitamin A: 4350IU | Vitamin C: 81mg | Calcium: 113mg | Iron: 7mg