Orman Kebabi, or Turkish Forest Kebab, is a one-pot dish made with cubes of beef, potatoes, carrots, and peas. It comes from Bolu, in the forested mountains between Istanbul and Ankara.
The prep takes about 10 minutes, and once everything is in the pot, there is very little left to do. I make it when I want a proper meat dinner without standing at the stove. It's even better reheated the next day, so it's a good one to cook ahead.
Jump to:
Why This Recipe Works?
- It is a complete dinner in one dish: meat, potatoes, and vegetables. You only need rice or bread on the side.
- Plenty of peas go in near the end, and they are what set orman kebabi apart from other Turkish stews.
- A spoonful of flour goes in with the pastes and thickens the sauce while the dish cooks.
- You can make it with beef, lamb, or chicken.
- You only need a few basic ingredients, and most of them are probably in your kitchen already.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Meat - I used beef, but lamb and chicken also work. The cooking time changes with the cut and the size of the pieces. I recommend a well-marbled cut such as chuck or brisket, since lean meat is not suitable for slow cooking.
- Olive oil - I use good quality olive oil for the best flavor. You can substitute it with butter, or skip it if your meat has enough fat.
- Garlic - Fresh garlic adds sweetness and nuttiness to the dish. Turn it into a paste with a mortar and pestle or grate it with a Microplane. I use two large or three small cloves for this recipe.
- Onions - I use button onions or small shallots for this kebab, but any onion you have on hand works.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
- Red pepper paste - Turkish red pepper paste is a rich paste made with spicy red peppers, and I use it a lot in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
- Vegetables - Traditionally this dish is made with potatoes, onions, carrots, and garden peas. You can swap in whatever you have, such as sugar snaps, green beans, rutabaga, or sweet potatoes.
- Stock - You can use either Homemade Beef Stock or Chicken Bone Broth.
- Thyme - You can substitute it with oregano, rosemary, parsley, or basil.
How to Make Orman Kebabi?
Place a Dutch oven or a heavy-based pan on medium-low heat and add the meat along with the thyme. Gently cook the meat until it releases its water and then evaporates again, for about 30 to 35 minutes.
Preheat the oven to 180° C - 356° F. Add olive oil (if necessary) and sauté the onions with garlic for a few minutes, stirring occasionally.
Add the peppers and sauté for another minute.
Stir in the tomato paste along with the pepper paste, flour, salt, and pepper. Give them a quick stir.
Pour the stock and deglaze the bottom of the pan to release the tasty bits stuck to the bottom of the pan.
Add the carrots and then the potatoes, and give them a good stir. Bring the Dutch oven to a boil and place it in preheated oven with the lid off.
Cook the dish for an hour and then add the peas to the pan. Cook for another 15 to 20 minutes, or until the meat is tender and the stock has thickened.
Recipe Tips From the Chef
- The cooking time depends on the cut and size of the meat. Check it for tenderness rather than sticking to the clock.
- I recommend a well-marbled cut such as chuck or brisket, as lean meat is not suitable for slow cooking.
- You can cook orman kebabi on the stovetop if you prefer. Give it a stir every 10 to 15 minutes so it doesn't stick to the bottom of the pan.
- Cut the potatoes slightly bigger than the carrots. Potatoes cook faster and can fall apart.
- Add the peas near the end of cooking so they don't overcook.
- When the stock goes in, scrape the bottom of the pan well. The browned bits have a lot of flavor.
Serving Suggestions
In Turkey orman kebabi almost always comes with rice. Serve it over Turkish Rice or Bulgur Rice Pilaf, with a bowl of Cacik on the side.
Bread is just as good for the sauce. Try Bazlama, Turkish Pide Bread - Ramazan Pidesi, or this Pita Bread. If you want more on the table, Pomme Puree and Sauteed Potatoes both go well with it.
Orman Kebabi vs Tas Kebabi
Orman Kebabi and Tas Kebabi - Turkish Beef Stew look similar at first: both are slow-cooked Turkish beef dishes served with rice. The difference is in the vegetables.
In orman kebabi the carrots, potatoes, and peas cook in the pot with the meat. In tas kebabi the stew itself is mostly meat, and the fried potatoes and peppers go on top when you serve it.
Storage and Make Ahead Instructions
Make orman kebabi up to two days ahead and reheat it gently on the stove.
Store leftovers in an airtight container. They keep for up to 3 days in the fridge and up to 3 months in the freezer. Thaw frozen portions overnight in the fridge before reheating.
Recipe FAQs
Orman means forest in Turkish. The most common explanation is the amount of vegetables cooked in the pot with the meat. The dish comes from Bolu, one of the most forested parts of Turkey, and some people call it Bolu kebabi.
Usually the cut is too lean or it hasn't cooked long enough. Marbled cuts like chuck need a good hour and a half to soften. If the meat still feels chewy, give it more time.
Yes. Eggplant, zucchini, celery, and green beans all show up in Turkish versions of this dish. Add quick-cooking vegetables later than the carrots and potatoes so they don't fall apart.
You can leave them out, but the peas are a big part of what makes this dish what it is. Green beans are the closest swap.
Related Recipes
For more easy kebab dishes, why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious and colorful Orman Kebabi as much as you enjoy eating it! 🙂
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking Gorgeous
Orman Kebabi
Ingredients
- 1 ¾ lbs beef (cut into 2 cm/1" cubes) (800 grams)
- 5 sprigs fresh thyme (or ½ tablespoon dried thyme)
- 1 tablespoon olive oil (optional)
- 10 button onions or small shallots
- 2 cloves garlic
- 1 sweet red peppers (approx 5 oz/150 grams)
- 1 tablespoon tomato paste
- 1 tablespoon red pepper paste
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 ½ cups beef stock or chicken stock (600 ml)
- 1 large diced carrot (approx 5 oz/150 grams)
- 1 large diced potato
- 1 cup garden peas
Instructions
- Place a Dutch oven or a heavy-based pan on medium-low heat and add the meat along with the thyme.
- Gently cook the meat until it releases its water and then evaporates again, for about 30 to 35 minutes.
- Preheat the oven to 180° C - 356° F.
- Add olive oil (if necessary) and sauté the onions with garlic for a few minutes, stirring occasionally.
- Add the peppers and sauté for another minute. Stir in the tomato paste along with the pepper paste, flour, salt, and pepper. Give them a quick stir.
- Pour the stock and deglaze the bottom of the pan to release the tasty bits stuck to the bottom of the pan.
- Add the carrots and then the potatoes, give them a good stir.
- Bring the Dutch oven to a boil and place it in preheated oven with the lid off.
- Cook the dish for an hour and then add the peas to the pan.
- Let it cook without covering the lid for another 15 to 20 minutes, or until the meat is tender and the stock has thickened.
Notes
- You need a Dutch oven or a heavy pot with a lid that can go in the oven, unless you cook it on the stovetop.
- Use a well-marbled cut such as chuck or brisket. Lean meat turns dry in slow cooking.
- The cooking time depends on the cut and size of the meat, so check for tenderness.
- You can cook it on the stovetop instead of the oven. Stir every 10 to 15 minutes so it doesn't stick.
- Cut the potatoes slightly bigger than the carrots; potatoes cook faster and can fall apart.
- Add the peas near the end so they don't overcook.
- Beef, lamb, and chicken all work. Swap the vegetables for sugar snaps, green beans, rutabaga, or sweet potatoes if you like.
- Make it up to two days ahead and reheat gently on the stove.
- Leftovers keep 3 days in the fridge or 3 months in the freezer in an airtight container. Thaw overnight in the fridge before reheating.
Mary says
So simple but so incredibly delicious. Thank you! I will definitely be making this again !
Lauren says
Superb recipe easy to follow and is exactly as shown.