Abant Kebab is a traditional Turkish dish named after the famous Abant Lake, located in the Bolu province of Turkey. It’s a hearty and flavorful dish that typically consists of grilled or oven-baked meat (often lamb) served over a bed of eggplant. Here’s our recipe of Abant Kebab:
Wash and dry the 3 eggplants, afterwards cut in half lengthwise.
Brush with 1 tablespoon of olive oil using a brush, in the middle of eggplants where place you cutted. Pour 1 dessert spoon of salt on top of to eggplants and bake for 25-30 minutes in an oven preheated to 220 degrees.
Meanwhile cut into small cubes the 200 grams of beef meat. In a pan or pot, heat the remaining 4 tablespoons of olive oil, add the meat and fry at medium-high temperature for almost 5 minutes.
Finely chop up the 1 medium-sized onion , 2 long green peppers and finely minced the 1 clove of garlic. Add on top of to cooking meat and fry to continue for 5 more minutes.
Remove the 4-5 mushrooms and finely chop up them, add on top of to frying meat and vegatables.
While they are cooking, peel off the 2 medium-sized tomatoes and cut into small cubes, afterwards add the cooking meal and cook for 4-5 more minutes.
After added the 1 teaspoon of black pepper, 1 teaspoon of red pepper flakes and mix well, remove from the cooker.
Mash the insides of the cooked eggplants using a fork, and open up the centers. Share the meat and vegetable mixture evenly into the eggplants.
Bake again for 20 minutes in an oven preheated to 200 degrees. (Be careffuly, not to burn).
Remove the meal from oven and sprinkle the grated kasar cheese on top of to eggplants and bake again until the kasar chesee fry.
When you meal baked, remove from the oven. Now you can serve and enjoy your meal.
