Ingredients (Serves 4)
1 kg lamb 200 gr tail
½ kg shallots 1 tablespoon salt
1 teaspoon black pepper 1 tea glass water
For the special salad
2 bunches of parsley 2 large onions 1 cup pomegranate molasses

Preparation
The lamb cut into cubes and the shallots peeled whole are mixed with salt and black pepper and filled into the bowl. The mouth of the bowl is closed with a tail cut in the form of a layer. The bowl, filled with onions and meat seasoned with salt and black pepper; the mouth of which is made a lid with the tail, is closed by turning it upside down on the tray. After adding a tea glass of water, it is left to cook on low heat for four hours.
On the other side, two onions are chopped in a fringe shape and very thinly. They are rubbed with salt and then the salt is washed off. Two bunches of parsley are chopped very small and mixed with the onion and placed in a large bowl. This bowl with the onion-parsley mixture is placed on the cooking bowl so that it wilts. At the end of four hours, pomegranate molasses is added to the parsley-onion mixture and poured around the bowl. The meal, which is placed on serving plates, is eaten with white rice.

*A local and old family of Urfa, known by the nickname Miftahizade and now with the surname Açanal, prepares tas kebab in a special bowl made for this meal

Source: The Flavor That Comes from Tandırlık / Lütfiye AKALIN