5.0 from 6 votes
Orman Kebabi
Orman Kebabi (also known as Bolu Kebabi or Forest Kebab) is a traditional Turkish kebab dish originating from the Bolu city of Turkey.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
2 hrs
Servings: 4 people
Calories: 540 kcal
Course:
Main Course
Cuisine:
Mediterranean , Turkish
Ingredients
- 800 g diced beef (around 2 cm - 1" cubes)
- 5 prigs fresh thyme (or ½ tablespoon dried thyme)
- 1 tablespoon olive oil (optional)
- 10 button onions or small shallots
- 2 cloves garlic
- 1 sweet red peppers (approx 150 grams)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 tablespoon plain white flour / all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 ½ cups beef stock or chicken stock
- 1 large diced carrot (approx 150 grams)
- 1 large diced potato
- 150 g garden peas
Instructions
- Place a Dutch oven or a heavy-based pan on medium-low heat and add the meat along with the thyme.
- Gently cook the meat until it releases its water and then evaporates again, for about 30 to 35 minutes.
- Preheat the oven to 180 °C (350 °F).
- Add olive oil (if necessary) and sauté the onions with garlic for a few minutes, stirring occasionally.
- Add the peppers and sauté for another minute. Stir in the tomato paste along with the pepper paste, flour, salt, and pepper. Give them a quick stir.
- Pour the stock and deglaze the bottom of the pan to release the tasty bits stuck to the bottom of the pan.
- Add the carrots and then the potatoes, and give them a good stir.
- Bring the Dutch oven to a boil and place it in preheated oven with the lid off.
- Cook the dish for an hour and then add the peas to the pan.
- Let it cook without covering the lid for another 15 to 20 minutes, or until the meat is tender and the stock has thickened.
Cup of Yum
Notes
- You can cook this dish on the stovetop if you prefer. If cooking on a stovetop, give the dish a stir every 10 to 15 minutes to avoid it sticking to the bottom of the pan.
- I recommend a well-marbled cut such as chuck or brisket as lean meat is not suitable for slow cooking.
- The coking timing would be different depending on the cut and size of the meat.
- The leftovers can be stored in an airtight container for up to three days if refrigerated or for up to three months if frozen.
- You can make this dish a couple of days ahead and reheat it gently when needed. It tastes even better a day after or two!
Nutrition Information
Calories
540kcal
(27%)
Carbohydrates
41g
(14%)
Protein
51g
(102%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
124mg
(41%)
Sodium
1098mg
(46%)
Potassium
1821mg
(52%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
4360IU
(87%)
Vitamin C
81mg
(90%)
Calcium
85mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 540
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 51g | 102% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 1098mg | 46% |
| Potassium | 1821mg | 39% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 4360IU | 87% |
| Vitamin C | 81mg | 90% |
| Calcium | 85mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.