Turkish Meat Kebab / Festive Oven Dish

Step 1

First begin with cutting some of the meat chunks into a smaller cubes and sauté in about 4 tbsp olive oil.

Step 2

Meanwhile peal, cut into two and slice carrots. To give an extra flavor to the dish, we are going to partially fry the carrots in a separate small pan with some olive oil.

Step 3

After the meats water is evaporated, check if it is soft or not. Add more hot water and continue to simmer until it is more than halfway cooked. Add diced onions and stir.

Step 4

After sautéing the onions and meat; add green and red sweet peppers and chopped garlic.

Step 5

Then after about 3-4 minutes of stirring add frozen or fresh green peas. If you are using canned peas add in the last 10 minutes after everything is cooked. Before adding the tomato pure and paste I like to steam everything by adding about 1/2 cup water and simmering for 5-10 minutes.

Step 6

Now add tomato sauce, tomato paste, and the seasonings: oregano, black pepper, red pepper flakes, paprika and salt. Also add partially fried carrots along with more hot water if needed to barely cover the dish. Since it is a kebab not a stew, we don’t want juicy beef base.

Step 7

Cook until everything is combined and soft for about 15-20 minutes.

Step 8

Heat butter and vegetable oil in a small sauce pan and sauté 1 heaped tbsp + 1 more tbsp flour until you get a nutty nice smell and a bit color on the mixture.

Step 9

Add the milk gradually and whisk well. Add some salt and cooking until it is bubbly and thickens.

Step 10

Assembling Meat Base and Béchamel Sauce:

Step 11

I have a rectangular deep dish baking pan. You can use similar any deep dish baking pan. After spreading beef base, I poured the béchamel sauce over the base to cover.

Step 12

Then top it with shredded kashar or mozzarella cheese and bake the “Buğu Kebabı” in 200 celsius degree preheated oven.