Ali Nazik Recipe

Turkish Kofta on an enamel plate with dill yogurt dressing
The Picture Pantry/Violeta Pasat / Getty Images
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
536 Calories
24g Fat
66g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 536
% Daily Value*
Total Fat 24g 30%
Saturated Fat 10g 49%
Cholesterol 74mg 25%
Sodium 1378mg 60%
Total Carbohydrate 66g 24%
Dietary Fiber 17g 60%
Total Sugars 29g
Protein 24g
Vitamin C 53mg 263%
Calcium 178mg 14%
Iron 3mg 18%
Potassium 1448mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

‘Ali Nazik’ kebab is one of Turkish cuisine’s 10 best kebab dishes and it’s a good example of Turkish regional cuisine from this area.

‘Ali Nazik’

This succulent classic begins with tender chunks of lamb. The stewed lamb is presented on top of a bed of hot mash made with fire-roasted eggplant that’s been whipped together with strained yogurt, similar to Greek yogurt. Once the meat is in place, the top is drizzled with spiced, melted butter and served with slivers of hot, flat bread called ‘pide’ (pee-DEH’).

This dish is at its best when you use chunks of tender lamb good enough for grilling. If good lamb is hard to find, or you’re on a budget, you can also make a more economical version of ‘ali nazik’ using ground beef or a mixture of ground beef and lamb.

Ingredients

For the Eggplant Mash:

  • 4 medium Japanese eggplants

  • 1 cup plain, full-fat, strained yogurt

  • 2 cloves garlic

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

For the Meat Topping:

  • 1/2 pound lamb (suitable for grilling)

  • 1 tomato

  • 1 sweet green pepper

  • 2 tablespoons unsalted butter

  • 2 tablespoons vegetable oil

  • 1 teaspoon red pepper paste

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 to 3 tablespoons water

  • Chopped parsley, for garnish

Steps to Make It

  1. The best way to roast your eggplant is over a coal fire or on a gas grill. Wash them, they pierce each one in several places with a thin skewer or toothpick. Lay them on the grill and leave them to roast. As the flesh inside softens, the eggplants will collapse. Turn them evenly to cook on all sides.

  2. Cut the tomato and pepper in quarters and lay the pieces on the grill next to the eggplants. Turn them as they brown.

  3. Chop the lamb into small, bite-sized chunks about the size of kidney beans. In a skillet, melt two tablespoons of the butter. Add the lamb and saute until tender. Let them release their juice.

  4. As the lamb cooks, add the vegetable oil, pepper paste, and salt and pepper. Cover the pan and reduce the heat to low. Let the lamb simmer gently until very tender. You may need to add a few teaspoons of water if needed.

  5. Your eggplants should be soft by now. Remove them from the grill. While they’re still hot, run a knife down the length of each eggplant to open it up. Use a spoon to scoop out the warm, soft flesh.

  6. In a bowl, mix the plain yogurt, salt, and pepper. To serve your ‘ali nazik,’ cover the bottom of a platter with the eggplant and yogurt mash while it’s still warm. Spoon the meat over the top and drizzle the oil and pan juices over it.

  7. You can add more melted butter if you wish. Garnish the plate with the grilled pepper and tomato pieces. Sprinkle the top with a pinch of chopped, fresh parsley.

Recipe Variations

  • If you prefer, switch from lamb to a scant 1/2 pound ground beef.
  • Greek yogurt works well in this recipe, too.
  • Switch from red pepper paste to tomato paste.