This local Turkish dish will blow your mind! Malatya Geleli Kebab

Malatya Geleli Kebap, 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!

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Links to some of the ingredients and equipments I use (Affiliate links*):
☕ Glass Measuring Jug 1 litre: https://amzn.to/3utpgEa
🍳 Baking Sheet: https://amzn.to/3QtKPgg
🔪 My favorite (budget) Whetstone for Knife Sharpening: https://amzn.to/3L8UmqC
🔪 WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife : https://amzn.to/3Ju1RXM
🔪 SHI BA ZI ZUO Chinese cleaver: https://amzn.to/3NAafr1
🧤 Food Safe Black Nitrile Gloves, Box of 100: https://amzn.to/3E1wId0
🍢 Flat Kebab Skewers: https://amzn.to/3DYZMlq
🍢 Square Skewers: https://amzn.to/3rqlzxc
🔪 Turkish Kebab and Meat Knife 50 cm: https://amzn.to/3JvUY80
🔪 Turkish Kebab and Meat Knife 40 cm: https://amzn.to/3uJLh1X
🥣 Round Mixing Tray Stainless Steel: https://amzn.to/3POft48

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

*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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