Arab Kebab (Arap Kebabı)

As far as I know, this kebab is mainly prepared in the Hatay-Adana-Mersin provinces which are in Southern Turkey. Although, the ingredients are very Mediterranean, the name of this dish may not be familiar to many people. The fact that Hatay province shares a border with Syria (an Arab country), the food culture in Hatay has been influenced by Syrian cooking and flavors. Probably, that’s where the name of this dish comes from.

This kebab that is made in the pot was prepared by my husband without my assistance. It is very simple to make and it tastes really good with some good bread. Some people choose to make it with ground beef or beef cubes. For you vegetarians out there, I would substitute the meat with portabella mushrooms.

1 lb lamb (stew meat)
4 juicy ripe tomatoes (coarsely diced)
1 green pepper (coarsely chopped)
1 medium onion (coarsely chopped)
2 large cloves garlic (sliced)
3 tbsp olive oil
½ tsp pepper
¼ tsp cumin
2 tsp salt

Heat olive oil in a large pot. Saute the onions and garlic until the onions are transparent. Add the lamb. When the lamb takes a light brownish color, add the peppers, tomatoes, pepper, salt and cumin.

Give it a stir and close lid. Cook on medium heat for 20 minutes and then turn to low heat for another 20 minutes. If the tomatoes are not juicy, you may need to add a little water so that the dish is not dry.

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