Hatay tray kebab
Ingredients
- 1,000 gGround beef
- 6 gGarlic
- 100 gRed bell pepper
- 50 gLong green pepper step 2
- 60 gParsley
- 4 gSalt step 3
- 5 gGround black pepper
- 240 gTomato
- 100 gLong green pepper step 6
- 200 gOnion
- 16 gTomato paste step 5
- 2 gSalt step 5
- 500 gWater step 5
- 12 gTomato paste step 4
- 30 gWater step 4
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground beef43%
- Water23%
- Tomato10%
- Onion9%
- Long green pepper 6%
- Red bell pepper 4%
- Parsley 3%
- Tomato paste 1%
- Garlic 0%
- Salt 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Chop the meat with a heavy knife or very sharp blade until it is the texture of mince.
Coarsely chop the garlic, red pepper, green pepper and parsley on a board, so the vegetables do not release their juice.
Add the chopped vegetables, salt and black pepper to the meat and knead well.
Brush the tray base with the paste and water mixed together, then spread the meat mixture about 1 cm thick.
Mix the tomato paste, salt and water and pour it over the meat.
Slice the tomatoes, onion and green pepper and arrange them on top.
Bake in a 200-220 C oven for about 15 minutes until the top browns.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1804 (Hatay Valiliği)Accessed: November 4, 2026
Last changed: November 1, 2026