Parmak kebab, also known as finger kebab, is a traditional Turkish dish made with small pieces of marinated and grilled meat. The name “parmak” comes from the Turkish word for finger, as the meat is usually cut into small, finger-sized pieces. When it comes to finger kebab, many countries have many dishes with this name, but today we will give you the recipe for finger kebab made in the city of Gaziantep, Turkey. Here’s recipe of Finger Kebab;
Heat a non-stick pan on the stove. Add 500 grams of diced beef and sauté for about 5 minutes, stirring occasionally, until browned.
Then, add enough water to cover the meat, close the lid of the pot, and let the meat cook until the water is absorbed.
Finely chop 2 onions and add them to the meat that has absorbed the water. Add the chopped onions and 2 tablespoons of olive oil, then sauté for about 2-3 minutes.
Dice 3 tomatoes and add them to the pot. After adding 1 teaspoon of salt and black pepper, stir, close the lid of the pot, and let it cook until the meat absorbs the tomato juices. Remember to check occasionally; the meat should absorb the juices in about 10-15 minutes.
Peel 3 eggplants and cut them into thin strips, about the length of your finger. Place the eggplant strips in a bowl, add enough water to cover them, and mix in 1 tablespoon of salt. Let the eggplants sit for about 10 minutes to release any bitter juices.
While the eggplants are sitting, peel and chop 3 potatoes finger-shaped . Heat 2 cups of oil in a frying pan without burning it, then fry the potatoes until golden brown. Place the fried potatoes on a plate lined with paper towels.
Drain and rinse the eggplant strips, then pat them dry. Fry the eggplants in the same oil until they are golden brown, then place them on a plate lined with paper towels.
Arrange the fried potatoes in rows along the edges of a medium-sized round baking dish. Place the fried eggplant strips on top of the potatoes. Dice 2 bell peppers into finger-sized pieces and arrange them on top of the eggplants.
Place the cooked meat in the center of the dish. Slice the remaining tomato into half-moon shapes and place them around the meat.
Dissolve a tablespoon of tomato paste in 1.5 cups of water and drizzle it over the dish.
Moisten a piece of greaseproof paper that will cover the dish, squeeze out excess water, and place it on top of the ingredients.
Preheat the oven to 190 degrees,then bake the dish for about 20 minutes until the meat water evaporate. Serve hot. Enjoy your meal!
