Wednesday, August 6, 2008

Antep Kebab

This is a kebab recipe that is authentic to the Antep city in Turkey. It isn't grilled kebabs as we are used to, but it's cooked in the oven. I love all the ingredients in this recipe, so it's one of my favorites:)

Basically you are preparing Turkish meatballs and cooking it with eggplants.

I use less olive oil in the meatballs, and I don't miss it. And it comes out much better if you can rest the mixture in the fridge overnight. If you don't have the time, let it rest in the fridge while you are preparing the vegetables, and form them just before you start preparing the eggplant. So eggplant should be the last ingredient you prepare because once you cut it, it can start going dark which doesn't look nice.



For meatballs:
1 lb. ground beef
1 egg
2 slices of stale bread, discard outer ring or 1/2 cup fine fresh bread crumbs
1 bunch parsley
Salt and pepper to taste
1/4 cup olive oil

For vegetables:
4 Japanese eggplants
8-10 green peppers, (if you want, you can choose hot ones, I use ones that have no heat)
5-6 tomatoes
20-25 small onions or shallots
1 garlic
1/4 cup olive oil

Mix all the ingredients in a large bowl. Blend with your hands until just combined well (do not overmix). Form mixture into walnut-size balls

Prepare the green peppers by discarding the seeds. Slice the tomatoes into rounds. Peel the onions and the garlic.

Peel 1/2 inch wide strips of skin from opposite sides of eggplant and discard. Cut eggplant into 1/3 inch thick rounds.

In a large baking dish arrange the meatball and eggplant rounds in rows. Add the green peppers, onions and garlic on top. Arrange tomatoes on top and add the olive oil all over the dish.

Preheat oven to 475 degrees. Move the rack to the lowest possible level. Cover the dish with aluminum foil and bake about 60 minutes, until the meatballs and the eggplant is cooked. Remove the aluminum foil the last 5 minutes to get a nice golden color

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