Testi kebabı is meat slowly baked in a ceramic pot, which is broken directly at the table during serving. It is a regional specialty typical of the town of Avanos, which is renowned for its pottery production.
The word “testi” in Turkish means “clay pot” or “jug.” Testi kebabı is also known as “çömlek kebabı” (“kebab in a pot”).
Testi Kebabı: Slow-Cooked Meat in a Ceramic Pot
What Is Testi Kebabı
Testi kebabı is a regional Turkish dish made from meat (usually lamb, beef, or chicken), vegetables, and spices. Everything is slowly stewed inside a special ceramic pot. The result is a specialty with an intense flavor and aroma, which is especially popular among tourists (but also locals) thanks to the breaking of the ceramic pot.
The preparation of testi kebabı is quite lengthy. The meat is cut into smaller cubes and mixed with chopped vegetables and spices. The mixture is placed inside a ceramic pot. A small amount of liquid is also added. The top of the pot is tightly sealed with dough or, more modernly, aluminum foil to prevent steam from escaping during cooking. The prepared pot is then placed in a traditional oven or stove and the dish is slowly stewed at a relatively low temperature for several hours.
The Origin of Testi Kebabı
Testi kebabı originates from the Cappadocia region, particularly the town of Avanos. Avanos is famous for its pottery workshops, where the craft of pottery has been passed down through generations. Due to the abundance of clay-rich soil and favorable climatic conditions, pottery has been produced here since ancient civilizations. This long heritage of pottery craftsmanship contributed to the development of a special way of preparing dishes like testi kebabı.
Why Is the Ceramic Pot Broken?
Breaking the ceramic pot during the serving of testi kebabı is said to have several reasons. The main reason is tradition and the aesthetic experience, which makes serving this dish a small show. Breaking the pot at the table is a traditional serving method unique to the Avanos and Cappadocia region. Some restaurants even serve testi kebabı on a plate with burning solid alcohol (which I tried to avoid).
Breaking the pot is also a symbol of the dish’s freshness, as the pot remains intact and sealed until the moment it is served in front of the guests.
Another reason is practicality. The thick mixture would be difficult to pour out through the narrow neck of the pot.
Testi kebabı is now popular throughout Turkey, but in Avanos, it retains its original character and traditional preparation method that is unique to this place.
I tasted lamb and beef testi kebabı directly in Avanos at the Bereket restaurant (see “Where to Eat in Cappadocia“). One portion, including several salads and çiğ köfte as part of meze, cost 560 TRY (13.20 EUR).
For us Czechs, this dish may not be particularly attractive in terms of taste due to our tradition of slow-cooked stews, but the show was worth it 😊
Bon appétit!
🇹🇷 Want to enjoy the true taste of Turkey? Subscribe to my newsletter and I will send you for free everything you need to know to discover and enjoy authentic local specialties in Turkey.
