Entree: Turkey – Central Anatolia – Tandır Kebabı (Slow‑roasted spiced lamb cooked in a tandır clay oven until fall‑apart tender and served as kebab)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 50 min

Additional 10 min

Total 4 hrs 15 min

Ingredients

- 4 lb (1.8 kg) boneless lamb shoulder or leg, trimmed and cut into large 3–4 in (7–10 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 6 garlic cloves, crushed (approx. 18 g)
- 1 large onion, sliced, approx. 8 oz (225 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 2 bay leaves
- 2 cups (480 ml) water or low‑salt lamb stock
- 2 tbsp (30 g) unsalted butter, melted, for basting
- 1 tsp (2 g) sumac for sprinkling (optional)
- 1/4 cup (15 g) chopped fresh parsley for garnish
- Warm flatbreads or pilav for serving

Instructions

1. In a large bowl toss the lamb pieces with olive oil, crushed garlic, salt, black pepper, cumin, and paprika. Rub the seasonings into the meat, cover, and refrigerate at least 2 hours or overnight for best flavor.
2. Preheat the oven to 300°F (150°C). In a heavy Dutch oven or ovenproof roasting pan, spread the sliced onion across the bottom; nestle the seasoned lamb pieces on top and add the bay leaves and water or stock to come about 1/3 up the sides of the meat.
3. Cover tightly with lid or heavy foil and roast in the preheated oven 3 to 3 1/2 hours, until the meat is extremely tender and near falling apart. Check once midway and spoon pan juices over the meat.
4. Increase oven temperature to 425°F (220°C). Remove the lid and baste the lamb with melted butter. Roast uncovered 15–20 minutes to brown and slightly crisp the exterior.
5. Transfer the lamb to a platter and let rest 10 minutes. Shred large pieces with two forks or carve into serving portions; spoon reserved pan juices over the meat.
6. Sprinkle sumac and chopped parsley before serving. Serve hot with warm flatbreads or pilav and a simple salad for an authentic Central Anatolian meal.