Çebiç: A Special Flavor of Konya

One of the special dishes from Konya is “Çebiç.” This tasty meal is made with lamb or kid meat and cooked in a tandoori oven. In earlier times, if a family was preparing Çebiç, it was customary for people to visit them in the morning. The lamb’s liver would be grilled and served for breakfast, while the tandoori-cooked lamb accompanied by bulgur pilaf was enjoyed at lunchtime. Locals in Konya believe that Çebiç tastes best in September, as the lamb is fully matured during this time, imparting a distinctive flavor to the dish. This recipe is a must-try for meat enthusiasts.

Ingredients

• 1 kid or lamb (under one year)
• 2 cups of strained yogurt
• 1 cup of tomato paste
• 1 onion
• 5 cloves of garlic
• 2 tablespoons of salt
• 10-15 shallots

Recipe

Begin by butchering the lamb on the day it will be cooked in the tandoori. Remove the skin and horns without detaching the head. Carefully extract the internal organs, ensuring cleanliness, as washing the meat can compromise its quality. If washing is necessary, dry the meat thoroughly with a clean cloth. Finely chop the onion and crush the garlic. In a mixing bowl, combine the onion, garlic, yogurt, tomato paste, and salt, then rub this mixture all over the lamb, both inside and out. Using a sharp knife, insert diced onions and garlic into the back of the animal. If the liver is not intended for breakfast, place the liver, heart, and kidneys inside the stomach cavity. Allow the lamb to rest on a tray for about two hours. Securely tie the lamb's four legs together with wire, positioning its head between its feet and threading a sturdy iron skewer through the bound legs. Wrap a wire around the waist to prevent it from falling during cooking.

When the tandoori fire is ready and has reached a medium temperature suitable for baking bread, place a large pot filled halfway with water underneath to catch any drippings from the lamb. Hang the lamb upside down in the tandoori, leaving the ends of the skewer protruding. Cover the opening of the tandoori with a metal sheet, sealing it with mud and varnish for an airtight fit. Also, seal the air vent at the bottom of the tandoori with mud and varnish. Allow the çebiç to cook; the cooking time will vary based on the lamb's age, weight, and condition. Younger and leaner animals require about 1 to 1.5 hours to cook, while older and fattier ones may take 2.5 to 3.5 hours. Monitor the cooking process regularly and apply polish to any exposed areas.

Once the lamb is fully cooked, gently tap the edges of the metal sheet to break the seal, lift it off, and carefully remove the lamb using the iron skewer, untangling the wires. Prepare bulgur pilaf by sautéing the liver, heart, and kidneys in the flavorful liquid collected in the pot beneath the tandoori. Arrange the rice in a tray large enough to hold the lamb. Remove the lamb's head from between its feet and place it atop the rice. Garnish the rice with a row of parsley and seasonal flowers around the edges, then serve.