Malatya Geleli Kebab

Malatya Geleli Kebap, is a traditional Turkish dish that is beloved for its tender and juicy meat, charred eggplants, and flavorful spices.

Not only is this recipe delicious, but it's also a great way to bring a taste of Turkiye to your dinner table. Impress your guests and give them a taste of this beloved Turkish dish. So grab your apron and let's get started!

Ingredients:

• • 4 – 5 medium eggplants, 1 kg
• • 750 g lamb (leg or loin) or beef tenderloin / entrecote
• • 250 g green peppers / mild chilies
• • 1 red paprika (optional)
• • 300 g tomatoes
• 4 tbsp clarified butter or butter
• • 2 cloves of garlic
• • 1 tbsp tomato paste
• • 3 tsp salt
• • 2 tsp pul biber
• • 1 tsp black pepper

Instructions:

• 1. Poke the eggplants with a fork couple of times and chargrill or roast them in the oven until smoky
• 2. Let them cool down a bit and peel the skins, chop into a rough puree with 1 tsp salt
• 3. Trim the meat of the excess fat and cut into medium size cubes
• 4. Roughly cut the green chilies and paprika into thick slices, set aside
• 5. Dice the tomatoes into cubes and set aside
• 6. Heat up a cast iron or steel pan, add 1 – 2 tbsp butter, add the meat cubes as soon as it melts
• 7. Spread the meat and let them sear for few mins without stirring too much
• 8. Once the meat is seared, stir and cover the pan, switch to medium heat
• 9. Cook for about 15 - 20 mins until no liquid remains and the meat is tender
• 10. Add the chopped chilies and paprika, stir and cook for 5 mins
• 11. Add 1 tbsp tomato paste, the tomatoes, 2 tsp salt, 2 tsp pul biber and 1 tsp black pepper
• 12. Finely chop the garlic, add into the pan, stir and cook for another 5 mins until fragrant
• 13. Layer the chopped eggplants onto a baking dish, add and layer the meat mixture on top
• 14. Pre-heat the oven to 200°C / 390°F, optionally garnish the dish with extra tomatoes and chilies
• 15. Bake in the oven for 10 mins
• 16. In the meantime, melt and heat up the remaining butter in a small sauce pan
• 17. Pour the sizzling butter over the dish and serve with warm flatbreads