Arab Kebab- or Arap Kebabi, as we say in Turkish – is a juicy, delicious specialty made in the homes in Antakya, Southern part of Turkey, where my roots are from. This kebab is also so easy to make; I remember my mother making in almost no time, with delicious aromas coming from the kitchen, and how we used to dip our potato and bulgur patties to its delicious sauce. Antakya is a city rich in history and traditions; I greatly admire that folks from different religions and backgrounds live and trade happily there over many centuries. This kebab is a heritage passed from the Arab community living in Antakya region Arab Kebab; easy, with a delicious sauce.
- Prep Time: 30 minutes
- Cook time: 40 minutes
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- lean ground beef or lamb – 500 gr/1 1/4 lb/ 2 cups
- medium onions, finely chopped – 3-4
- garlic cloves, finely chopped – 3
- medium size eggplant, finely diced – 1
- green bell (or pointy) pepper, finely chopped – 1
- good quality chopped tomatoes – 400gr/14oz can
- 15ml/1 tbsp red pepper paste – optional- –
- olive oil – 30ml/ 2 tbsp
- cup hot water – 12oz/ 1 1/2
- bunch flat leaf parsley, finely chopped – 1
- red pepper flakes – 5-10ml/1-2 tsp
- Salt and freshly ground black pepper to taste –
- medium potatoes skinned and halved – 3-4 (to be used for the potato & bulgur patties)
Cut each eggplant length wise and then about 3-4 in cubes, lay them on a wide flat tray and generously season with salt. This will help the moisture to come out of the eggplants. Leave for about 15 minutes. Drain the water that came out of the eggplants and squeeze them with a paper towel to extract the excess water.
Heat the oil in a large wide pan and sauté the onions for a couple of minutes until they start to soften. Stir in the ground meat and sauté for another couple of minutes. Add the eggplants, garlic, green pepper and cook for further 4-5 minutes. Add the diced tomatoes, red pepper paste and the hot water, giving a good stir. Stir in the potatoes to the mixture. Season with salt, ground black pepper and red pepper flakes, combine well.
Cover the pan and gently simmer for about 30 minutes, until all the ingredients cooked and the sauce thickened. Stir in the chopped parsley and combine well, the Arab Kebab is ready. The end result should have a good amount of juice/liquid, as we would like to dip the potato & bulgur patties this sauce. Take the cooked potatoes out to be used in the potato & bulgur patties.
Recipes by www.ozlemsturkishtable.com