The ”TASS” kebab


To start the year with a classic dish-the “TASS” kebab. In principle it is prepared from veal (as I do in this case) but can be cooked with pork. Doesn’t take long for its preparation, making it very practical.


500gr./pork/veal meat

300 ml tomato juice

1 onion salt

1 tbsp.paprika

black paper(grains)


bay leaf


The meat is cut into small pieces and put in a saucepan. Stew over in its own juice until grey/white calour and add 3-4 tbsp oil. Pour 2-3 glasses of water and stew until soft/can take 2-3 hours depending on the meat.

Further, I can make it in two ways, depending on the time you have. Fastest/lazy/option: later added other products, such as chopped finely onion and poured the red wine/2tbsp./ If you need to add more water and make it thicker can add 2tbsp of flour diluted in cold water. The slow option: in a pan 2-3 tbsp oil FRY 3-4 tbsp flour stirring constantly add the paprika. Dilute with meat broth and tomato juice, and leave it to slowly cook with occasional stirring.

Served with a side of boiled rice.



  1. It looks mouthwatering and delicious although I always thought Kebabs were skewered. What does tass kebab mean?

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