Tas Kebap Recipe

Click on photo for video

by Zeynel Uzun
Chef and Owner of Kazan Restaurant
6813 Redmond Dr
McLean, VA



1 ¼ lbs. of lean fat free lamb leg or shoulder
2 Tablespoons of vegetable oil
1 Whole onion
1 Tablespoon tomato paste
1 ½ Cup of Water
1 Tablespoon flour
Desired amount of salt and spices


Begin by cutting the lamb into small chunks. Then begin heating the oil in a medium sized cooking pot. Peel off the dry skin of the onion and dice it into small chunks. Once the pot gets hot (be careful not to burn the oil) add the chunks of lamb into the pot and start mixing it. Once the meat cooks to a nice dark-pinkish color after 5-6 minutes, add the diced onions and start mixing for a minute or two. Then add the tomato paste and flour and mix thoroughly. Once the tomato paste has been added any amount of salt and spices can be added. After the salt and spices have been added pour in the cold water and after mixing everything put a lid on the pot and let it cook for approximately 45 minutes to an hour or until the amount of tenderness desired. Enjoy!

To watch “Cooking Tas Kebap with Zeynel Uzun” please click Episode 32.

Also, see the recipe for “Yogurtlu Kebap” from Zeynel Uzun, shown at Turkish-American Hour Episode 15.

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