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–+ servings
Ali Nazik Kebab served on a gray oval plate with roasted peppers, fresh parsley, and forks on the side.
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Ali Nazik Kebab

By Zerrin & Yusuf
Turkish Ali Nazik is made with roasted eggplants mixed with thick garlic yogurt and topped with tender pan-fried lamb. A restaurant-quality kebab that's surprisingly easy to make at home.
Yields: 4 servings
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PREP 10 minutes
COOK 40 minutes
TOTAL 50 minutes

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INGREDIENTS
  

For the Eggplant & Yogurt Base

  • 4 large eggplants about 1.2 kg / 2.6 pounds
  • 5-6 chili peppers optional (We use chili peppers, but Turkish sivri bibers are the traditional choice if you can find them.)
  • 400 g / about 14 oz strained yogurt (aka Turkish süzme yogurt or the thickest yogurt you can find), at room temperature (see note to make your own)
  • 3 cloves garlic minced
  • 1 teaspoon salt

For the Lamb Topping

  • 500 g / 1.1 pounds diced lamb
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pul biber (use Aleppo pepper or regular red pepper flakes if you can't find pul biber)
  • 1 teaspoon paprika
  • 30 g / 2 tablespoons butter (or more if you want)
  • 1 tablespoon fresh parsley chopped, for garnish

INSTRUCTIONS
 

  • Preheat the oven to 230°C (450°F).
  • Pierce the eggplants all over with a knife or fork. Pierce the peppers in 1-2 places too. Place them on an oven rack (or an oven grill) or on a parchment-lined baking sheet.
  • Roast for about 15 minutes, or until the peppers are cooked and have a few charred spots.
  • After 15 minutes, remove the peppers from the oven and turn the eggplants over. Continue roasting for another 25-30 minutes, or until they are very soft.
  • While the eggplants are roasting, heat a large skillet over high heat. Add the diced lamb in a single layer and cook for 3-4 minutes without stirring.
  • If you're using a stainless steel pan, don't force the lamb if it sticks. Wait until it releases naturally, then stir. Make sure every piece is turned.
  • Cook the other side for about 3 minutes.
  • Add the olive oil and reduce the heat to medium. Cook for 2 more minutes, stirring occasionally. If the lamb releases too much liquid, increase the heat so the liquid evaporates.
  • Add the salt, paprika, and pul biber. Stir to combine. By this point, the lamb should be tender. Check a piece to make sure. If it isn't tender enough yet, cook it a little longer. Lower the heat if needed to prevent it from drying out.
  • Add the butter and let it melt completely. Give everything a final stir, then remove the pan from the heat.
  • Check the eggplants after about 25 minutes (about 40 minutes total). They should be very soft. If not, roast them for another 5 minutes.
  • Let the eggplants cool until they're easy to handle. Use a knife to scrape the flesh away from the skin. Remove any large dark seeds.
  • Transfer the eggplant flesh to a strainer. Press with the back of a spoon to remove as much liquid as possible. This gives the mixture a better texture and helps keep the color lighter.
  • Finely chop the drained eggplant.
  • In a medium bowl, combine the strained yogurt, garlic, and salt. Mix well.
  • Add the finely chopped eggplant and stir until well combined. Taste and add more yogurt and salt if you like.
  • Spread the eggplant mixture onto a serving plate. Smooth the top with the back of a spoon.
  • Reheat the lamb over high heat for about 30 seconds. Spoon it over the eggplant yogurt mixture.
  • Top with the roasted peppers, sprinkle with chopped parsley, and serve immediately.

NOTES

To make strained yogurt: Line a fine mesh strainer with a clean muslin cloth and place it over a large bowl. Pour 1 kg (about 35 oz or 4 cups) plain natural yogurt into the cloth, fold the edges over the top, and let it sit on the counter if your kitchen is cool, or in the refrigerator if it's warm, for 4–8 hours, until most of the whey has dripped into the bowl and the yogurt is very thick. Start checking after 4 hours. Use what you need for this recipe and store the rest in an airtight container in the refrigerator.

NUTRITION

Calories: 467kcalCarbohydrates: 32gProtein: 40gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 102mgSodium: 1343mgPotassium: 1589mgFiber: 14gSugar: 20gVitamin A: 867IUVitamin C: 12mgCalcium: 174mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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