Tepsi Kebabi is a classic Antakya, Turkey dish that rewards attention to texture, heat, and serving balance.
Use this guide to follow the ingredients, method, and serving pattern that suit Tepsi Kebabi best at home.
In Antakya and across Hatay province, home cooks once carried this dish through the streets: a round metal tray — tepsi — of spiced lamb mince pressed flat by hand, studded with rings of tomato and pepper, handed to the neighbourhood baker to cook in the bread oven's leftover heat. Tepsi kebabı is kebab as casserole: no skewers, no shaping, no grill. The mince is worked with garlic, parsley, and the region's biber salçası until nearly a paste, so it bakes into one sliceable slab instead of crumbling, while the vegetables on top roast and drip into it. Cut into diamonds straight from the tray, it feeds a whole table from one pan and reheats better than any grilled kebab. Any oven replaces the bakery; the only real technique is kneading the meat thoroughly and keeping the layer thin.
Also known as: Sini Kebabi, Tray Kabob, Baked Kebab, Turkish Meatloaf, Easy Family Dinner
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Source: Ottomans Kitchen
Published January 12, 2022
Tray Kebab (Tepsi kebab) is traditional to the Hatay area of Turkey but not many restaurants around Turkey serve it because it's time consuming to prepare. traditionally, the minced meat is kneaded with finely chopped on
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View Original VideoIngredients
Origin: Antakya, TurkeyStyle: Chunked skewer stylePrep time: 1hBest with: Regional garnishes that match the dish
- 500g Minced Beef (Medium Fat)
- 1 Red Pepper & 1 Green Pepper (Finely chopped)
- 1 Onion & 2 Garlic Cloves (Minced)
- 1 tbsp Tomato Paste dissolved in water
- Parsley
- Salt, Pepper, Pul Biber
How To Make Tepsi Kebabi
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1
KNEAD: Mix meat, peppers, onion, garlic, parsley, spices.
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2
PRESS: Grease a round metal tray. Press meat mixture flat covering the entire bottom (1-2cm thick).
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3
CUT: Cut into wedges (pizza slice style) BEFORE cooking.
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4
TOP: Decorate with tomato and pepper wedges.
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5
SAUCE: Pour watered-down tomato paste over the meat.
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6
BAKE: 200°C for 30-40 mins until shrunk and sizzling.
Chef note: Ideally sent to the neighborhood bakery wood oven, but works great in home oven.
Go Deeper · the full story
About this recipe
Why this recipe works
Why This Recipe Works
- Tepsi Kebabi works best when the core ingredients stay clear and balanced: 500g Minced Beef (Medium Fat), 1 Red Pepper & 1 Green Pepper (Finely chopped), 1 Onion & 2 Garlic Cloves (Minced).
- Its character depends on respecting the texture, shaping, and heat that this style expects.
- The final result improves when the cooking and the serving style are treated as one complete dish rather than separate steps.
Serving, storage & reheating
Serving Notes
Serve Tepsi Kebabi with the breads, garnishes, or grilled sides that match its regional style.
Keep the plate simple enough for Tepsi Kebabi to stay central, then add breads, vegetables, or sauces that support the main flavors.
If you are building a fuller meal, pair it with one bread or side from the same regional family instead of mixing too many competing elements.
Common mistakes to avoid
Common Mistakes
- Rushing the preparation before Tepsi Kebabi has the texture and structure it needs.
- Using the wrong heat level and losing the balance between browning outside and tenderness inside.
- Serving it without the bread, garnish, or plating details that make the recipe feel complete.
Frequently Asked Questions
What matters most when making Tepsi Kebabi?
Focus on the texture, cooking method, and serving balance first, because those details define whether Tepsi Kebabi feels convincing.
Can I prepare Tepsi Kebabi ahead of time?
You can prepare parts of Tepsi Kebabi ahead of time, then finish cooking and serving closer to the meal for the best texture. The current prep window is about 1h.
What should I serve with Tepsi Kebabi?
Serve Tepsi Kebabi with the breads, garnishes, or grilled sides that match its regional style.
Can I cook Tepsi Kebabi in the oven?
Yes, but use high heat and aim for browning, not gentle baking. A broiler, hot tray, or cast iron pan helps create the edge color that a kebab needs to taste finished.
How long should I marinate Tepsi Kebabi?
Marinate long enough for seasoning to cling and penetrate, but do not let acidic or tenderizing ingredients destroy the texture. Thin pieces need less time than thick cubes or larger cuts.
Why is my Tepsi Kebabi dry?
Dryness usually comes from lean meat, pieces cut too small, low heat that cooks too slowly, or overcooking after the surface has already browned. Use the right cut and pull the kebab before it tightens completely.
Keep Cooking
Build The Full Plate
Technique And Support Guides
Meat guide
Best Meat For Kebab
Choose the best meat for kebab, kabob, and kabab based on fat ratio, cut, grind, and cooking style for skewers, wraps, and plates.
Technique guide
How To Keep Kebab On The Skewer
Learn how to keep kebab on the skewer with the right fat level, onion handling, kneading, skewer shape, and grill timing.
Oven guide
How To Cook Kebab In The Oven
Learn how to cook kebab in the oven with better browning, broiler timing, pan setup, and moisture control for minced and chunked kebabs.
Equipment guide
Metal Vs Wooden Skewers For Kebab
Understand when to use metal or wooden skewers for kebab, plus why flat skewers matter for minced kebab and how oven use changes the choice.
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