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Fırın kebabı
Fırın kebabı: Konya's slow-roasted lamb, falling off the bone, on thin bread
Konya's fırın kebabı comes from the city's old tandır ovens, where whole sides of lamb hung for hours until the meat collapsed and the fat crisped. Served on a sheet of thin pide with the cooking juices soaked in, a raw onion on the side and a jug of ayran, it is a Sunday treat and a wedding dish. A low home oven and a tightly covered tray give the same soft, juicy result. Common mistake: uncovering it too soon; the lamb needs steamy, sealed heat for hours before it gets its final browning. Chef's tip: rest the cooked lamb on the bread, not on a board; the bread drinks up every drop of juice.
- Total time
- 255 min
- Difficulty
- easy
- Serves
- 6
Ingredients
To serve
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/5 doneStep 1: Heat the oven to 300°F (275°F fan). Rub 4 ⅜ lb lamb shoulder on the bone all over with 2 tsp coarse salt and 1 tsp black pepper.
Step 2: Put it in a deep roasting tin, pour ¾ cup water around and cover very tightly with two layers of foil.
Step 3: Roast for 3½ hours, until the meat pulls away from the bone with a fork.
210 minStep 4: Uncover, turn the oven up to 425°F (400°F fan) and roast 20–30 minutes more, until the fat is crisp and brown.
30 minStep 5: Lay 3 thin flatbread or lavaş on a large platter, put the lamb on top and pour the pan juices over. Rest 10 minutes, then pull into chunks and serve with 1 onion and 4 long green chillies.
10 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 46 g
- Carbs
- 26 g
- Fat
- 36 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fırın kebabı take?
- About 255 minutes in total: 15 minutes to prepare and 240 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
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