Tepsi Kebab

Tepsi Kebab is a baked kebab dish from Iraqi and Kurdish cuisine, consisting of a layered casserole of seasoned ground meat, tomatoes, bell peppers, and flatbread, all baked together in a shallow tray (tepsi). The dish is widely considered a staple of home cooking across Iraq and the Kurdish regions of Turkey, Iran, and Syria, and has gained popularity in diaspora communities.

The key ingredients are ground lamb or beef, finely chopped onion, tomato paste, and a spice blend typically including black pepper, paprika, and turmeric. The meat is mixed with the aromatics and pressed into the bottom of an oiled tray. Sliced tomatoes and green peppers are arranged on top, and the dish is baked until the meat is cooked through and the vegetables soften. A defining feature of a great Tepsi Kebab is the layer of flatbread—often lavash or pita—placed beneath the meat or torn into pieces and mixed in. This bread soaks up the juices and rendered fat, becoming crisp and golden on the bottom while remaining tender in the center. As noted by the creator @kurdishfoodie on ReTubeIt, “the bread should be crispy on the edges but still soft in the middle, like it’s been soaking up all the flavor.”

Regional variations are common. In the Kurdish city of Sulaymaniyah, cooks often add a layer of fried eggplant or potato slices. In Baghdad, the dish may include a sprinkle of dried mint or a squeeze of lemon before serving. Some versions substitute beef for lamb or incorporate a beaten egg topping for a richer crust. At the restaurant Nineveh Grill in Detroit, the chef serves Tepsi Kebab with a side of pickled turnips and fresh herbs, emphasizing the balance of rich, savory meat with bright acidity.