Istanbul Casserole is an interesting dish that takes its name from the clay pot in which it is cooked. Therefore, we can say that the base material is a quality clay pot. Quality clay pots have an important place for a good Istanbul casserole. In addition, another important ingredient is tail oil. When cubed meat, vegetables such as onion, garlic, pepper, tomato and eggplant are added, Istanbul casserole turns into a feast.

Istanbul Tail fat is cut into small pieces and placed at the bottom of the casserole dish. The tail fat will melt while cooking and give all its flavor to the dish. The cubed meat added on top must be chosen well, must be fresh and melt in your mouth when cooked. Vegetables are added layer by layer, sequentially. Tomato paste, oil, salt and spices are added expertly to this dish. The final stage is to cook slowly over low heat.

Istanbul Casserole is an Anatolian delicacy that seems simple to make but requires real mastery. In many regions of our country, it is cooked with the same name by adding or reducing ingredients. It is very popular and frequently preferred. Casserole, one of the oldest and most well-known dishes of Anatolia; It has taken its place proudly in the Serbethane kitchen.