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Meat and vegetables slow-cooked in a clay pot that's cracked open at the table — a Cappadocian specialty.
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Testi kebabı is a specialty of the Cappadocia region in central Turkey: beef or lamb, tomato, pepper, and onion are packed into a clay pot, the mouth is sealed with dough, and it's slow-cooked over charcoal or in an oven. The waiter famously cracks off the neck of the pot with a knife in front of the diner, and the steam and aroma that rise the moment it breaks whet the appetite.
Cut the meat, tomato, pepper, onion, and garlic into cubes.
Put the ingredients in a clay pot (or a lidded ovenproof pot) with butter, salt, and pepper.
Seal the mouth of the pot tightly with bread dough (or seal the lid if using a pot).
Cook slowly in the oven at 160°C for 2–2.5 hours.
Crack open the pot (or lift the lid) and serve the contents.