Ali Nazik Kebab Recipe
Authentic Turkish Ali Nazik with smoky roasted eggplant, thick garlic yogurt, and tender butter-finished lamb.
Ingredients
- 3 large eggplants about 2 lb (900 g) total
- 1 1/2 cups 360 g thick plain full-fat yogurt
- 2 cloves garlic finely grated or crushed
- 1/2 tsp salt plus more to taste
- 1 lb 450 g boneless lamb, cut into small cubes
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp mild red pepper flakes optional
- 1 tbsp melted butter optional, for serving
- Extra red pepper flakes for serving
- Chopped parsley optional
- Warm flatbread or lavash for serving
Instructions
- Char the whole eggplants over a gas flame, charcoal grill, or under a hot broiler for 15–20 minutes, turning regularly, until blackened outside and completely soft inside.
- Rest the eggplants for 5 minutes, peel away the burnt skin, then drain the flesh in a strainer for 5–10 minutes.
- Finely chop the drained eggplant until almost creamy.
- Mix yogurt, garlic, and salt. Allow the eggplant to cool slightly, then fold it into the yogurt until thick and evenly combined.
- Pat the lamb cubes dry and season with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Cook the lamb in a single layer for approximately 6–8 minutes, turning until browned and cooked to your preferred doneness. Work in batches if necessary.
- Reduce the heat and add 1 tablespoon butter and optional red pepper flakes. Toss for about 30 seconds.
- Spread the eggplant-yogurt mixture over a serving platter and spoon the hot lamb and a little pan juice over the center.
- Finish with optional melted butter, red pepper flakes, and parsley. Serve immediately with warm lavash or flatbread.
Notes
Roast the eggplants until completely collapsed and smoky.
Drain excess eggplant liquid before mixing with yogurt.
Do not add piping-hot eggplant directly to yogurt.
Use thick full-fat or strained yogurt.
Dry the lamb thoroughly before searing.
Do not overcrowd the skillet.
Store lamb and yogurt-eggplant mixture separately.
Drain excess eggplant liquid before mixing with yogurt.
Do not add piping-hot eggplant directly to yogurt.
Use thick full-fat or strained yogurt.
Dry the lamb thoroughly before searing.
Do not overcrowd the skillet.
Store lamb and yogurt-eggplant mixture separately.