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Ankara Tava: Classic Turkish dish with tender meat

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.

• Food
• Published Date: 01:11 | 02 April 2026
• Modified Date: 01:12 | 02 April 2026

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:

1. Cook the Meat: Brown meat in a pot until juices are sealed. Add oil and onions, sauté.
2. Add Vegetables: Add chopped peppers, then tomato paste and grated tomatoes, cook until fragrant.
3. Simmer: Add hot water and spices, cook until meat is tender. Keep some liquid for the noodles.
4. Toast Noodles: In a separate pan, lightly brown orzo in butter and oil for separate grains.
5. Assemble: Spread toasted noodles in a baking dish, pour meat and sauce evenly over. Adjust liquid to 3–4 cups if needed.
6. 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.