📝 About This Recipe
Hailing from the gastronomic capital of Gaziantep, Turkey, Alinazik Kebab is a masterpiece of contrast, featuring succulent, slow-braised lamb nestled atop a bed of silky, fire-roasted eggplant and tangy garlic yogurt. This dish embodies the 'hünkar beğendi' tradition, offering a perfect harmony of smoky, earthy, and bright flavors that melt in your mouth. It is a sophisticated yet comforting centerpiece that showcases the ancient art of Anatolian slow-cooking.
🥗 Ingredients
The Braised Lamb
- 1.5 pounds Lamb shoulder (cut into 1/2-inch cubes, excess fat trimmed)
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Olive oil
- 1 Yellow onion (finely diced)
- 1 tablespoon Tomato paste (Turkish 'salça' preferred)
- 1 tablespoon Pepper paste (mild or spicy Turkish 'biber salçası')
- 1 cup Water (hot, or use beef/lamb stock)
- to taste Salt and Black Pepper
The Eggplant Base
- 4 large Eggplants (Globe or Italian variety)
- 2 cups Strained Greek Yogurt (at room temperature)
- 3 cloves Garlic (minced with a pinch of salt)
- 1 teaspoon Lemon juice (to prevent discoloration)
The Finishing Touches
- 2 tablespoons Butter (for the spiced drizzle)
- 1 teaspoon Pul Biber (Aleppo pepper flakes)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat until shimmering.
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2
Add the cubed lamb in batches, searing until browned on all sides. Do not crowd the pan, as this will cause the meat to steam rather than brown.
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3
Add the diced onions to the pot and sauté for 5-7 minutes until soft and translucent. Stir in the tomato paste and pepper paste, cooking for 2 minutes to cook out the raw metallic taste.
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4
Pour in the hot water or stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 75-90 minutes, or until the lamb is fork-tender and the sauce has thickened into a rich glaze.
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5
While the lamb braises, prepare the eggplant. Prick the eggplants with a fork and roast them directly over a gas flame or under a high broiler, turning frequently until the skin is charred and the flesh is completely collapsed.
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6
Place the charred eggplants in a bowl and cover with plastic wrap for 10 minutes; the steam will make them easier to peel.
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7
Peel the eggplants, discarding the burnt skins. Place the flesh in a colander for 5 minutes to drain excess bitter juices.
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8
Finely chop the eggplant flesh until it reaches a paste-like consistency. Mix in the lemon juice to keep the color bright.
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9
In a separate bowl, whisk together the Greek yogurt and minced garlic. Fold the chopped eggplant into the yogurt mixture until well combined. Season with salt.
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10
Gently warm the eggplant-yogurt mixture in a pan over very low heat just before serving. Be careful not to let it boil, or the yogurt will curdle.
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11
In a small skillet, melt the remaining 2 tablespoons of butter. Once foaming, stir in the Aleppo pepper flakes (pul biber) and remove from heat immediately to prevent burning.
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12
To assemble, spread a generous layer of the warm eggplant purée on a large serving platter. Top with the tender braised lamb and its savory juices.
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13
Drizzle the spiced red butter over the entire dish and garnish with a flourish of fresh parsley. Serve immediately.
💡 Chef's Tips
For the best smoky flavor, char the eggplants over an open flame rather than in the oven. Always use room temperature yogurt to prevent the sauce from breaking when mixed with the warm eggplant. If the lamb sauce is too thin after braising, simmer it uncovered for the last 10 minutes to reduce it to a thick coating. Substitute lamb with beef chuck if you prefer a milder meat flavor, but ensure the braising time is adjusted for tenderness. Avoid using a food processor for the eggplant; hand-chopping preserves the essential texture of the dish.
🍽️ Serving Suggestions
Serve with warm, fluffy Turkish Pide or Lavash bread to scoop up the eggplant purée. Pair with a side of buttery rice pilaf with toasted orzo. A crisp shepherd’s salad (Çoban Salatası) provides a refreshing acidic contrast to the rich meat. Enjoy with a glass of chilled Ayran (salty yogurt drink) or a full-bodied red wine like Öküzgözü.