Turkish Meat Kebab / Festive Oven Dish

Turkish Meat Kebab: Sautéed beef chunks with Vegetables & Béchamel Sauce.

Turkish Meat Kebab has common ingredients yet with simple changes it turns into a festive main dish. The base is similar to Palace Kebab “Saray Kebabı”. While the Turkish Meat Kebab topped with béchamel sauce, Palace Kebab topped with potato puree.

It is easy to make, crowd pleasing comforting dish either as an everyday meal or for a festive gathering.

Ingredients For Turkish Meat Kebab:

• For The Base:
• 500 gr. cubed beef or lamb
• 5 tbsp olive oil
• 1 medium to big size onion
• 2 sweet or mild green peppers
• 1 red kapya (sweet) pepper (optional)
• 3-4 cloves of garlic
• 300-400 gr. fresh or frozen green peas
• 4-5 tbsp tomato sauce
• Salt, black pepper, paprika to taste
• Enough hot water to barely cover the dish
• For The Béchamel Sauce:
• 2 heaped tbsp butter
• 3-4 tbsp olive oil
• 1 heaped + 1 tbsp flour
• 1+1/2 cups milk + more if needed for the consistency
• Salt to taste
• Also: about 1/2 to 1 cup shredded kashar or mozzarella cheese

Preparing The Meat Base:

1. First begin with cutting some of the meat chunks into a smaller cubes and sauté in about 4 tbsp olive oil.
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.
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.
4. After sautéing the onions and meat; add green and red sweet peppers and chopped garlic.
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.
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.
7. Cook until everything is combined and soft for about 15-20 minutes.

Preparing The Béchamel Sauce:

1. 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.
2. Add the milk gradually and whisk well. Add some salt and cooking until it is bubbly and thickens.

Assembling Meat Base and Béchamel Sauce:

1. 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.
2. Then top it with shredded kashar or mozzarella cheese and bake the “Buğu Kebabı” in 200 celsius degree preheated oven.

Serving The Turkish Meat Kebab

So our “Turkish Meat Kebab” is fully cooked. It’s looking so delicious and gorgeous. I served it with bulgur pilaf as a side dish. I made salad from beetroot. Hopefully I will share the beetroot salad video in soon. As a dessert, I served Turkish Rice Pudding. You can serve your kebab with Turkish Rice Pilaf too. Bon Apetit!

Check these links:
Turkish Kofta & Potato In The Oven
Maklube / Maqluba – Festive Meat & Rice Dish
Turkish Kofte With Eggplant Base & Tomato Sauce
Eggplant Kebab Alinazik
Easiest Roasted Chicken With Vegetables

Turkish Meat Kebab / Festive Oven Dish

Zeynep Betul

Turkish Meat Kebab has common ingredients yet with simple changes it turns into a festive main dish. The base is similar to Palace Kebab “Saray Kebabı”. While the Turkish Meat Kebab topped with béchamel sauce, Palace Kebab topped with potato puree.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Main Course

Cuisine Mediterranean, turkish cuisine

Servings 6

Ingredients

  

For The Base:

• 500 gr. cubed beef or lamb
• 5 tbsp olive oil
• 1 medium to big size onion
• 2 sweet or mild green peppers
• 1 red kapya sweet pepper (optional)
• 3-4 cloves of garlic
• 300-400 gr. fresh or frozen green peas
• 4-5 tbsp tomato sauce
• Salt black pepper, paprika to taste
• Enough hot water to barely cover the dish

For The Béchamel Sauce:

• 2 heaped tbsp butter
• 3-4 tbsp olive oil
• 1 heaped + tbsp flour
• 1/2 + more if needed cups milk for the consistency
• Salt to taste
• Also: about 1/2 to 1 cup shredded kashar or mozzarella cheese

Instructions

 

Preparing The Meat Base:

• First begin with cutting some of the meat chunks into a smaller cubes and sauté in about 4 tbsp olive oil.
• 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.
• 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.
• After sautéing the onions and meat; add green and red sweet peppers and chopped garlic.
• 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.
• 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.
• Cook until everything is combined and soft for about 15-20 minutes.

Preparing The Béchamel Sauce:

• 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.
• Add the milk gradually and whisk well. Add some salt and cooking until it is bubbly and thickens.
• Assembling Meat Base and Béchamel Sauce:
• 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.
• Then top it with shredded kashar or mozzarella cheese and bake the “Buğu Kebabı” in 200 celsius degree preheated oven.

Video

Notes

Buğu Kebabı
So our “Turkish Meat Kebab” is fully cooked. It’s looking so delicious and gorgeous. I served it with bulgur pilaf as a side dish. I made salad from beetroot. Hopefully I will share the beetroot salad video in soon. As a dessert, I served Turkish Rice Pudding. You can serve your kebab with Turkish Rice Pilaf too. Bon Apetit!

Keyword Festive meat dish, Healthy oven dish, Meat kebab, Turkish meat kebab