Patatesli Tepsi Kebabi - Turkish Tray Kebab
Patatesli Tepsi Kebabı, or Turkish Tray Kebab with Potatoes, is a popular dish from southern Turkey, especially around Antakya.
Servings: 4 people
Calories: 604kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 round baking tray
- 1 Sharp knife
Ingredients
- 9 oz ground beef (250 grams)
- 9 oz ground lamb (250 grams)
- 10 ½ oz finely chopped lamb (300 grams)
- 1 medium onion (finely chopped)
- 2 Turkish green peppers (or 1 green bell pepper) (finely chopped)
- 1 medium tomato (finely chopped)
- 2 cloves garlic (minced)
- ¼ cup parsley leaves (finely chopped)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon flaked chilli (pul biber)
- 1 teaspoon paprika
- ½ teaspoon cumin
For Topping the Meat Mixture
- 1 lbs thinly sliced potatoes (450 grams)
- 1 medium tomato (cut into wedges)
- 3 Turkish chilli or few green Spanish padron peppers (cut into chunks)
- ½ tablespoon red pepper paste
- ½ tablespoon tomato paste
- ⅘ cup water
- ¼ teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
- In a large bowl, combine the ground lamb, ground beef, and chopped lamb meat, finely chopped onions, green peppers, tomatoes, minced garlic, chopped parsley, cumin, paprika, chili flakes, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Preheat the oven to 180°C (356°F).
- Spread the meat mixture onto a round baking tray, pressing it down to form a uniform layer with a thickness of 1 cm (0.4"). f your tray is too big, you can leave the sides empty and fill the gap with thinly sliced potatoes, slightly overlapping them.
- Top the meat mixture with tomato wedges and sliced peppers.
- In a small bowl, mix the tomato paste, red pepper paste, and olive oil with water to create a sauce. Skip the olive oil if your meat mixture has a high fat percentage.
- Pour this sauce evenly over the meat and potatoes.
- Bake the kebab in a hot oven for about 40 -45 minutes, or until the potatoes are tender and slightly golden and the meat is cooked through.
Notes
- The meat mixture should ideally consist of ⅓ ground beef, ⅓ ground lamb, and ⅓ finely chopped lamb meat with high percentage of fat. If you want to use lean mince, you should add some fat or oil to the mixture as well as to the tomato sauce.
- Although you can use any potatoes you have in hand, the best potatoes for tray kebab are the ones with higher starch such as Maris Piper, Red Russets, Desire, or King Edward.
- If you have time, let the meat mixture rest for a minimum of 2 hours, ideally overnight for the flavors to meld.
- For a lighter option, you can replace the potatoes with other vegetables such as eggplants or zucchini.
- As an alternative to sliced potatoes, you can top Antakya Tepsi Kebab with Pomme Puree - Creamy Mashed Potatoes.
Nutrition
Calories: 604kcal | Carbohydrates: 30g | Protein: 41g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 894mg | Potassium: 1363mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1203IU | Vitamin C: 88mg | Calcium: 76mg | Iron: 5mg