Turkish Orzo and Meat Casserole with Tomato-Pepper Sauce.
Ankara Tava, or Ankara Casserole, is a traditional Turkish dish that brings together orzo pasta, tender beef or lamb cubes, and a rich, savory tomato-pepper sauce.
Every layer of this dish is full of flavor—from the sautéed orzo to the lightly spiced sauce infused with garlic, cumin, and green chili peppers.
Whether served for a comforting family dinner or a special weekend meal, this casserole is a hearty one-pot wonder that captures the essence of Turkish home cooking. Easy to make and incredibly satisfying, it’s a great alternative to rice or pasta dishes.
For the meat:
⦁ 150 g (approx. ⅓ lb) beef or lamb cubes
⦁ Water (enough to cover meat)
⦁ Salt to taste
For the tomato-pepper sauce:
⦁ 2 tbsp vegetable oil (from total oil below)
⦁ 1 onion, finely chopped
⦁ 1–2 sweet green chili peppers, chopped
⦁ 1 tbsp tomato paste
⦁ 2 small tomatoes, grated
⦁ 1 clove garlic, minced
⦁ Cumin, black pepper, salt to taste
For the orzo pilaf:
⦁ 2 cups orzo pasta
⦁ ½ cup vegetable oil (use remainder after sauce)
⦁ 3 cups water
⦁ Salt, as needed
1. Cook the Meat
⦁ In a medium saucepan, place meat cubes and cover with water.
⦁ Boil until the water evaporates and the meat is cooked and tender.
⦁ Season with a pinch of salt and set aside.
2. Prepare the Tomato Sauce
⦁ In another pan, heat 2 tablespoons of vegetable oil.
⦁ Add chopped onion and green chili peppers. Season with cumin, black pepper, and a little salt. Sauté until softened and aromatic.
⦁ Stir in tomato paste and minced garlic. Cook for 1–2 minutes.
⦁ Add grated tomatoes and simmer the sauce for about 10 minutes, until thickened and flavorful.
3. Cook the Orzo Pilaf
⦁ In a pot, heat the remaining vegetable oil. Add orzo and sauté, stirring constantly, until golden brown.
⦁ Pour in the prepared tomato sauce and stir to coat the orzo evenly.
⦁ Add 3 cups of water and a bit of salt if needed. Stir briefly, cover with a lid, reduce heat to low, and simmer until the orzo has absorbed the liquid and is fully cooked.
4. Assemble the Casserole
⦁ Gently fold the cooked meat into the tomato-orzo pilaf.
⦁ Serve warm, optionally garnished with fresh parsley or yogurt on the side.
🛒 Choosing Ingredients
✔ Beef or Lamb Cubes – Use chuck or shoulder cuts for tenderness and rich flavor
✔ Orzo (Arpa Şehriye) – Turkish-style orzo is ideal; toast for nutty depth
✔ Green Peppers – Turkish sivri biber preferred, or use banana or cubanelle peppers
✔ Onion & Garlic – Foundational aromatics; go generous on garlic for boldness
✔ Tomato Paste – Adds richness; cook it down to remove raw taste
✔ Fresh or Canned Tomatoes – Grated fresh tomatoes for authenticity, or canned for ease
✔ Cumin & Pul Biber – Essential for warmth and that signature Turkish flavor
✔ Salt & Black Pepper – Season generously to balance orzo’s absorption
✔ Beef Broth or Water – Adds moisture and flavor while cooking orzo in the oven
👩🍳 Preparation
✔ Cube Meat Evenly – Helps with uniform browning and cooking
✔ Chop Veggies in Advance – Speeds up the cooking process and keeps things smooth
✔ Grate Tomatoes – For a rustic, smooth sauce base
✔ Soak Orzo (Optional) – A short soak helps prevent sticking or over-browning when toasted
✔ Preheat Oven – 180–190°C (350–375°F) for even baking
🔥 Cooking Techniques
✔ Sear Meat in Batches – Don’t overcrowd the pan; browning builds deep flavor
✔ Toast Orzo in Butter or Olive Oil – Stir constantly until golden and aromatic
✔ Deglaze Pan with Broth – Lift the fond and boost overall richness
✔ Simmer Sauce Before Baking – Allow tomatoes, spices, and garlic to meld before adding orzo
✔ Bake Until Liquid is Absorbed – Orzo should be tender but not mushy, with just a bit of crisp on top
🍳 Balancing Flavors
✔ Heat Level – Adjust pul biber or green chili to taste
✔ Acidity Check – A splash of lemon juice can brighten the dish before serving
✔ Salt Matters – Slightly over-season the sauce so it flavors the orzo while baking
✔ Herb Finish – Chopped parsley or fresh mint adds color and lifts the richness
📦 Storage
✔ Fridge-Friendly – Keeps 3–4 days in an airtight container
✔ Freezer-Ready – Freeze in portions; reheat with a splash of broth
✔ Reheat Low & Slow – On the stovetop or in the oven with foil to avoid drying
✔ Avoid Overcooking Orzo – It can get mushy if reheated too long
🍽 Serving
✔ Garnish With – Fresh parsley, pul biber, or a drizzle of olive oil
✔ Serve Alongside – Garlic yogurt, shepherd’s salad, or a warm flatbread
✔ Family-Style – Serve straight from the baking dish at the table
✔ Perfect For – Sunday dinners, cozy gatherings, or meal prep with Mediterranean flair