Ankara Tava, one of Ankara's most classic and refined dishes, continues to be a centerpiece at tables with its elegant presentation and unmatched flavor. Perfect for special occasions or large family meals, this traditional dish promises a feast with tender meat and perfectly separated noodles. Here's how to make Ankara Tava step by step for authentic taste. Ingredients: For the Meat: 500–600g lamb cubes (or beef, but lamb preferred) 1 onion 2 green peppers 1 red bell pepper 2 tomatoes (grated) 1 tbsp tomato paste 3 tbsp vegetable oil 1 tbsp butter Salt, black pepper, chili flakes 3 cups hot water For the Noodle Base: 2 cups orzo (arpa şehriye) 1 tbsp butter 2 tbsp vegetable oil 3 cups hot meat broth (from cooking the meat) Preparation Steps: Cook the Meat: Brown meat in a pot until juices are sealed. Add oil and onions, sauté. Add Vegetables: Add chopped peppers, then tomato paste and grated tomatoes, cook until fragrant. Simmer: Add hot water and spices, cook until meat is tender. Keep some liquid for the noodles. Toast Noodles: In a separate pan, lightly brown orzo in butter and oil for separate grains. Assemble: Spread toasted noodles in a baking dish, pour meat and sauce evenly over. Adjust liquid to 3–4 cups if needed. Bake: Cover with wet parchment, bake at 200°C for 25–30 minutes until noodles absorb the sauce and soften. Tips: Toast noodles until lightly golden for fluffiness. Let the dish rest 10–15 minutes after baking to enhance flavor. Using bone-in lamb doubles the flavor.
