The Star of Ramadan Table: Ramadan Kebab
Let's add a wonderful touch to your iftar tables! With Ramadan Kebab, we'll appeal to both the eye and the palate. If you're ready to create wonders together in your fragrant kitchen, let's begin! With this recipe, you'll surprise your loved ones and spread happiness.
- 3 tablespoons vegetable oil
- 350 grams diced beef
- 1 cup pearl onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup water
- 1.5 cups boiled chickpeas
- 3 eggplants
- 2 potatoes
- 5 green peppers
- 2 tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1.5 cups water
First, cut the eggplants into large pieces and the potatoes into cubes. Remove the seeds from the green peppers and fry everything in hot oil. Don't forget to drain the excess oil.
In another pot, sear the diced beef with 3 tablespoons of vegetable oil. Once it releases and absorbs its juices, add the pearl onions.
When the onions soften slightly, add salt, black pepper, and 1 cup of water, and cook on low heat until the meat is tender. Remember to add a bit more water as it reduces.
Once the meat is tender, add the boiled chickpeas, mix well, and remove from heat.
Place the meat and chickpea mixture in the center of a baking dish, and arrange the fried eggplants and potatoes around it.
After placing the green peppers and thickly sliced tomatoes, pour the prepared tomato sauce over everything.
Bake in a preheated oven at 180 degrees Celsius for about 25 minutes until the top is browned. Serve hot after removing from the oven. Enjoy your meal!
The Star of Ramadan Table: Ramadan Kebab Cooking Tips
If you soak the eggplants in slightly salted water before frying, you can remove their bitterness. Adding a bit of chili flakes to the tomato sauce will enhance the flavor. Definitely try it!
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