Wednesday, February 3, 2010

Pan Kebab (Sini Kebabı)

‘Sini Kebabı’ is also known as ‘Tava Kebabı’ or 'Tepsi Kebabı' (Pan Kebab) in Antakya and the surrounding regions where this dish is extremely popular. Sini Kebabı can be prepared at home and sent to a local bakery for baking in the wood fire. However, it can also be prepared by a butcher and then sent to the bakery for cooking. During lunch hour at work, many small business owners usually choose the latter since it is convenient. They would ask the butcher to prepare the meat with the onions and spices and they would send the pan with the meat to the bakery to cook. They would order hot, flat bread to go with the Sini Kebabı. In the summer months, a cold glass of ‘ayran’ would also be ordered with this meal.

Whether it is cooked at home for the family or at work, this is a delightful dish. Unfortunately there is no Turkish style bakery around, so I got to use my own oven to cook it. If not baked, this can also cook on stovetop and still taste good. When I am in a hurry, I do tend to cook it on stovetop.

I am not sure if Sini Kebabı is known in other parts of Turkey, but I believe it is also known in Adana, Osmaniye, Kilis and Gaziantep provinces since our food culture is very similar due to close proximity.

Now, here is the recipe.

1 lb ground beef
½ 1 small onion (chopped finely)
2 cloves of garlic (chopped finely)
½ cup parsley (chopped finely)
1 tsp tomato sauce
1 tsp red pepper paste
1 tbsp olive oil
½ tsp ground black pepper
2 tsp salt
3 long, green peppers (cut in half or fourths)
2 ripe tomatoes (sliced)
2 potatoes (sliced ¼ of an inch)

For the Sauce:

1½ cups water
1 tbsp tomato paste
½ tsp salt
¼ tsp ground black pepper

Place the ground beef, onion, garlic, parsley, salt, tomato sauce, red pepper paste and black pepper in a large bowl. With your hands, mix the contents of the bowl well, so that all the ingredients are married together.

Slightly oil a Pyrex dish or a heavy bottom pan and spread the meat with your hands by pressing the meat against the bottom of the baking dish.

Once the meat is layered, arrange the potatoes on top of the meat.

Place the tomato slices on top of the potatoes and the green peppers on top of the tomatoes.

In a small bowl, place the water tomato paste, salt and ground pepper. Mix well enough to dissolve the tomato paste. Pour the sauce over the contents of the baking dish and drizzle with olive oil.

Bake covered with aluminum foil at 375 F for 30 minutes. Uncover and bake another 30-40 minutes or until the potatoes take golden brown color.

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My Turkish Kitchen said...

Kilis'te de buna benzer bir kebap yapilir;Kilis tava. Tek farki patatesler etlerin altina yerlestiriliyor. Eline saglik.

Mom said...

Looking good! easy and delicious recipe.

Yorgos (Atina, Yunanistan) said...

Mmmmm looks so juicy, Nihal!
Have you ever tried the opposite: vegetables at the bottom of sini and the meat mixture above them, covering them?
I'll give a try in either layer direction very soon!
Ne zevkli! Çok teşekkürler!!!

Sook said...

Ooh, it's got all my favorite ingredients. I know I will love it. :)

Elra said...

Tempting, very tempting. I am sure I will end up making this soon.

tasteofbeirut said...

Wow! This looks just like our "kafta bel-saniyyeh" except without the green beans. I love that dish so much! I bet it tastes yummy with the red pepper paste added to it. I love all Turkish products and brought back great spices from Istanbul!

Mediterranean Turkish Cook said...

Iffetcigim, tesekkurler. Evet Kilis taraflarinda da yapilir (bu arada post'a Kilis'i de ekledim), ama patatesleri etlerin altinda hic denememistim. Mutlaka yakin bir zamanda deneyecegim; buyuk bir ihtimalle senin tarifini denerim.

Yorgos, thanks. No I have not tried the vegetables in the bottom of the pan, but I will try it soon! Have you ever had this dish? Nice Turkish! :)

Mediterranean kiwi said...

this looks really good - a mediterranean version of meatloaf? i think i will try it soon

Soma said...

WOW this looks like a kind of meat loaf with lots of flavors. How interesting that it is called "tava". We call the pan/griddle/skillet "tawa" and we have our tawa grills too!

Anonymous said...

A delicious specialty, I would love to try this!

zerrin said...

Your sini kebab looks scrumptious! I've decided to make it tomorrow. In Tarsus, we make a similar dish with eggplant and call it "patlıcan tava". When it is cooked at bakery's ovet wood fire, it becomes irresistible.

Mediterranean Turkish Cook said...

tasteofbeirut, Hatay's and surrounding region's cuisine is influenced by Arabic cooking, especially by Syrian cuisine since Hatay has a border with Syria. Beans instead of potatoes sounds very interesting. I'll definitely give it a try! Hope you enjoyed Istanbul!

Soma, yes when I saw 'tava' in the menu at an Indian restaurant, I
said the same thing! It's named after the pan/skillet...

Zerrin, great! Let me know how it turns out please. I've heard it made with patlican; my mom may have actually made it once or twice. Our provinces have very similar foods. It sounds excellent with eggplant too!

History of Greek Food said...

My mother (who lives in Crete) makes a similar dish with potatoes and tomatoes in the bottom and ground meat on the top. A simple and delicious dish either way.

Anonymous said...

It's another winner Nihal! I made it tonight and thoroughly enjoyed myself. What lovely, flavourful and simple dish. I will be making this often!


p.s will call you soon1

Mediterranean Turkish Cook said...

Glad to hear that you liked it Brenda!

farida said...

We make tava kababi, or gazan kababi that is somewhat similar to this, but the meat paste is made into patties. Loved the Turkish version! I am making this for sure:) Thanks for sharing!

Baron's Life said...

This is a truly delicious dish and I personally would have no problem eating this all week. My Grand Mother who was from Sivas used to make this and it is now traditional staple and comfort food in our entire extended family..... great stuff... Thanks for haring with other.

dokuzuncubulut said...

Çok lezzetli gözüküyor. Patatesle yapılıp da güzel olmayan yemek var mıdır? Ellerinize sağlık.

Anonymous said...

this is similar to kafta bil seniyeh in palestinian and jordanian cuisine..except we add cinnamon and allspice black pepper to the meat mix along with the other ingredients but no pepper paste..try it it is very aromatic

Anonymous said...

My Turkish husband and I have been married for 9 1/2 years, and this is the first thing I've cooked that he's said "This tastes like it does at home." FINALLY!! I wish I had found this blog years ago. Your recipes are so well-written and accessible for an American home cook. Thank you so much!

Mediterranean Turkish Cook said...

Anonymous, you are welcome. I am very happy to hear that. Enjoy the rest of the blog!

David McMurray said...

This recipe asks for way too much water. The dish swims in water. It's not possible to brown the potatoes or darken the green peppers under these conditions. I am going to try again with about 1/4 cup of water instead of 1 1/2 cups. Also 2 1/2 tsp. of salt is too much. Maybe 1 tsp total. I also think this will taste better if I use ground lamb instead of ground beef. Are you sure there are not some typos in this recipe?

Mediterranean Turkish Cook said...

David, thanks for your comment. The water amount is correct as most of the water will evaporate. In some recipes they put even more water so that the dish actually does swim in water but it does brown very well on top. Traditionally the water is scooped with bread which is delicious. My recipe is on the drier side as you see in the picture since all the water evaporated. The salt is actually just perfect for me. The water and potatoes do absorb a lot of salt and that is why I put this much. You may put 1 tsp salt to the meat and the rest on the vegetables and then add the water with tomato sauce. You may try lamb or beef as I make both depending on my mood. It's a matter of preference. Some people like lamb, some like beef. Thanks and I hope the next try works better for you.