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Antakya Tepsi Kebabı | Turkish Sheet Pan Kebab
(0)
45 min
Under an hour
Knuspr-Küche
Saftiges Rinderhackfleisch mit feingehackter Spitzpaprika, Knoblauch, frischer Petersilie und aromatischen Gewürzen direkt auf dem Blech gebacken. Belegt mit sonnengereiften Tomaten und serviert mit warmem Fladenbrot – authentisches Streetfood aus der Genusshochburg Antakya!
Ingredients
Preparation method
Preparation & Meat Mixture
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan oven). Wash and seed the pointed pepper, then finely chop it together with the peeled onion, garlic, and fresh parsley.
Place the ground beef in a large bowl. Add the finely chopped vegetables, ground cumin, sweet paprika powder, chilli flakes, fine table salt, and ground black pepper. Knead everything vigorously with your hands for 3–4 minutes until a smooth, homogeneous mixture forms.
Shaping, Topping & Baking
Grease a round baking pan or tray (approx. 28–30 cm in diameter) with 1 tbsp of olive oil. Put in the meat mixture and press it flat evenly to about 1.5 to 2 cm thick all the way to the edge using wet hands. Using a knife, cut into the mixture like a cake to form 6 to 8 triangles.
Chef's tip
For extra freshness, you can top the Tepsi Kebabı with finely sliced red onions, a little sumac, and fresh parsley.
The flatbread tastes particularly delicious when dipped briefly into the flavorful juices on the baking tray before eating.
30 min
Under an hour
