Oven Ankara Tava Recipe (Barley Orzo Pilaf with Beef)
This oven Ankara tava recipe combines tender boiled-and-seared meat with barley orzo (arpa şehriye) pilaf baked together in a tray. Below you’ll find Ankara tava ingredients (malzemeleri) and clear how-to steps (nasıl yapılır): sear and simmer the meat, sauté and toast the orzo, then bake with stock until the pilaf absorbs the liquid.
Ingredients
1. For simmering the meat
2. For the pilaf
Step-by-Step Method
Sear the meat
Heat a little neutral oil in a cast-iron pan or wide pot. Add the meat in a single layer and sear 1–2 minutes per side until lightly browned.
Simmer with aromatics
Transfer the meat to a pot. Add onion chunks, garlic, bay leaves, rosemary, and whole peppercorns. Pour in 1.5–2 liters hot water and add the salt.
Reserve the stock
Cook until the meat turns tender. Strain and reserve the cooking liquid; set aside 1 cup of meat stock for the pilaf.
Start the pilaf base
Warm the olive oil in a pan. Add chopped onion, garlic, and peppers; sauté for 2–3 minutes until softened. Stir in the peas.
Toast the barley orzo
Add the barley orzo, butter, salt, and spices. Keep stirring until the orzo lightly toasts and takes on a bit of color.
Spread into the tray
Tip the toasted orzo mixture into an oven tray or baking dish and level it out evenly.
Add liquids and arrange meat
Pour in 4 cups hot water plus 1 cup meat stock. Place the cooked meat pieces over the top.
Bake until absorbed
Bake in a preheated 200°C (392°F) oven, top and bottom heat, for 30–35 minutes, until the pilaf absorbs the liquid. Halfway through, turn the meat so both sides brown evenly.
Rest and serve
Let it rest for 10 minutes out of the oven. Fluff the pilaf gently and serve with the meat.