Turkish Ali Nazik Kebab
Experience a legendary Turkish classic that combines charred, smoky eggplant puree with creamy garlic yogurt and succulent, spiced minced lamb. This dish offers a sophisticated play on textures and temperatures, making it a truly unique and exciting centerpiece for your week 35 dinner.
Ingredients
- Large Eggplants3 stk
- Minced Lamb or Beef500 g
- Greek Yogurt400 g
- Garlic cloves3 stk
- Butter2 tbsp
- Tomato paste1 tbsp
- Pul Biber (Aleppo pepper) or Chili flakes1 tsp
- Lemon juice1 tbsp
- Fresh Parsley1 handful
- Olive oil1 tbsp
Instructions
Prick the eggplants with a fork and roast them directly over a gas flame or under a high broiler until the skin is charred and the flesh is very soft. Let them cool, peel off the burnt skin, and drain any excess liquid.
Finely chop the eggplant flesh. In a bowl, whisk the Greek yogurt with minced garlic and a pinch of salt. Fold the eggplant into the yogurt mixture and add a squeeze of lemon juice.
Heat olive oil in a pan over medium-high heat. Add the minced meat and cook until browned. Stir in the tomato paste, salt, and black pepper, cooking for another 5 minutes until the meat is well-seasoned and slightly crispy.
In a small saucepan, melt the butter until foaming. Add the Pul Biber or chili flakes and stir for 30 seconds until the butter turns a vibrant red and smells fragrant.
Spread the eggplant-yogurt mixture onto a large serving platter. Top with the warm spiced meat, drizzle the hot chili butter over the top, and garnish with freshly chopped parsley. Serve immediately with warm pita or flatbread.
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