📝 About This Recipe
Hailing from the historic city of Gaziantep, Ali Nazik Kebab is a masterpiece of Turkish culinary heritage that marries smoky, fire-roasted eggplant with luscious, garlic-infused yogurt and tender spiced lamb. This dish represents a perfect harmony of temperatures and textures, featuring a warm, silky vegetable base topped with sizzling, buttery meat. It is a sophisticated yet comforting classic that embodies the rich, hospitable spirit of the Ottoman kitchen.
🥗 Ingredients
The Smoked Eggplant Base
- 4 large Eggplants (Globe or Italian variety)
- 2 cups Strained Yogurt (Labneh or Greek Style) (at room temperature)
- 3 cloves Garlic (mashed into a paste with a pinch of salt)
- 1 teaspoon Salt (to taste)
The Spiced Meat Topping
- 500 grams Lamb or Beef (finely cubed or coarsely ground)
- 2 tablespoons Butter (unsalted)
- 1 tablespoon Olive Oil (extra virgin)
- 1 tablespoon Tomato Paste (Turkish pepper paste 'biber salçası' is preferred if available)
- 1 piece Green Bell Pepper (finely diced)
- 1 teaspoon Aleppo Pepper (Pul Biber) (for a mild, fruity heat)
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 medium Tomato (sliced and lightly grilled)
- 4 pieces Sivri Biber (Turkish Green Peppers) (charred for garnish)
👨🍳 Instructions
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1
Prick the eggplants in several places with a fork. Roast them directly over a gas flame, on a charcoal grill, or under a high broiler, turning occasionally until the skins are charred and the flesh is very soft (about 15-20 minutes).
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2
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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3
Peel the eggplants, discarding the burnt skins and stems. Place the flesh in a colander for 5 minutes to drain any bitter juices.
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4
On a cutting board, finely chop the roasted eggplant flesh until it reaches a thick, chunky puree consistency.
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5
In a medium bowl, whisk together the yogurt, garlic paste, and salt. Fold in the chopped eggplant. Keep this mixture warm by placing the bowl over a pot of simmering water (bain-marie), but do not let it boil or the yogurt will curdle.
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6
In a large skillet, heat the butter and olive oil over medium-high heat.
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7
Add the cubed lamb or beef to the skillet. Sear the meat until browned and the juices have mostly evaporated (about 8-10 minutes).
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8
Add the diced green pepper and cook for another 3 minutes until softened.
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9
Stir in the tomato/pepper paste, Aleppo pepper, cumin, and black pepper. Sauté for 2 minutes until the paste smells fragrant and coats the meat beautifully.
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10
If the meat mixture looks too dry, add 2-3 tablespoons of hot water to create a light, silky sauce.
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11
To assemble, spread a generous layer of the warm eggplant-yogurt mixture onto a large warmed serving platter.
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12
Spoon the hot, spiced meat and its juices directly over the center of the yogurt bed.
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13
Garnish with freshly chopped parsley and serve immediately with grilled tomatoes and peppers on the side.
💡 Chef's Tips
For the most authentic flavor, roast the eggplants over an open flame to achieve that signature smoky depth. Use room temperature yogurt to prevent the dish from cooling down too quickly when assembled. If you cannot find Turkish pepper paste, a mix of tomato paste and a pinch of smoked paprika works well. Do not over-process the eggplant in a blender; it should be chopped by hand to maintain a rustic texture. Always warm your serving plates before assembling to keep the yogurt base at the perfect temperature.
🍽️ Serving Suggestions
Serve with warm, fluffy Turkish Pide bread or Lavash to scoop up the yogurt and juices. A side of buttery Rice Pilaf (Şehriyeli Pilav) balances the richness of the meat. Pair with a refreshing glass of Ayran (salty yogurt drink) to complement the garlic and spices. A simple shepherd's salad (Çoban Salatası) with cucumbers and sumac-onions adds a bright crunch. Finish the meal with a glass of strong Turkish tea and a piece of pistachio baklava.