Turkish Clay Pot Meat

Ingredients

Meat

• Meat on the bone (ribs, steak or cubes)
• 1/4 cup olive oil
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp paprika (or hot)
• 1 tsp turmeric
• 1 tsp garlic seasoning
• 1 tbsp meat seasoning
• 1 tsp allspice
• 1 tsp oregano
• A pinch of nutmeg
• 1 tbsp pomegranate molasses
• 1 tbsp Worcestershire sauce

Vegetables

• 1 potato, cut up
• 2 carrots
• 1 onion, cut up
• 200 g mushrooms
• Tomato
• 2 garlic cloves
• Okra, beans, corn or eggplant, whatever you have
• 1/4 cup pomegranate molasses
• 1 cup boiling water with a stock cube
• 2 tbsp Worcestershire sauce

Dough

• 1 cup flour
• 1 tbsp oil
• Water for kneading
• 1/2 tsp salt
• Sesame and nigella seeds
• Butter and milk for brushing

Method

1. Mix the spices well and rub into the meat. On a hot pan with a drop of oil, brown the meat on all sides, then add the vegetables, season with the same spices and transfer to the clay pot.
2. Add the boiling water with the stock cube and pomegranate molasses, seal well with foil and bake in an oven preheated to 200°C, top and bottom, for 2 hours (or 3 depending on the meat).
3. An hour before, knead the dough and rest it an hour, then roll it out. Take out the pot, butter the rim, cover with the dough, brush with butter and milk, sprinkle with sesame and nigella, and return to the oven until puffed and golden.