Ali Nazik
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 portions
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Calories
640 kcal
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Course
Main Course
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Cuisine
Turkish
Ali Nazik
Report
Ali Nazik (or Alinazik) Kebab is a delicious Turkish speciality originating from the "Gaziantep" province of Turkey.
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Ingredients
- 4 eggplants (1 kilo)
- 200 g thick strained yoghurt or Greek yoghurt
- 600 g Minced lamb
- 1 tablespoon olive oil (optional)
- 2 onions (finely diced)
- 2 cloves garlic (finely chopped)
- 1 tablespoon tomato paste
- ½ tablespoon red pepper paste
- ½ teaspoon chilli flakes
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt (½ teaspoon for the aubergine purée and ½ teaspoon for the lamb sauté)
- 100 ml water
For Garnishing
- 1 bell pepper (cut in wedges)
- 1 red onion (cut in wedges)
- 1 tomato (cut in wedges)
- ½ tablespoon olive oil
- 1 tablespoon chopped parsley
Instructions
Prepare the Aubergine Base
- To prevent the eggplants from bursting, prick each one with a toothpick a few times and place them on a gas burner or BBQ.
- Cook them until soft and the skin is charred while turning them frequently.
- Alternatively, preheat your oven to 200 °C and bake the eggplants for 30-40 minutes until the skin is charred and the flesh is soft.
- Place them in a bowl and then let them cool down.
- Peel the eggplants and discard the seeds if there are any.
- Finely chop the eggplants and then place them in a sieve to get rid of their bitter water.
- Stir the eggplants along with the ½ teaspoon of salt into the yogurt, and set them aside.
- Keep the base warm while cooking the lamb topping.
Prepare the Garnish
- Preheat your oven to 200° C (390° F). You can roast your vegetables while cooking the eggplants.
- Place the peppers, onions, and tomatoes in an oven dish.
- Drizzle some olive oil on the vegetables and sprinkle some salt.
- Place the dish in the oven and roast the vegetables for 15 minutes, until they are lightly browned and soft.
Prepare the Lamb Topping
- Place a wok or a large pan on medium heat.
- When the pan is hot, add the lamb mince. Cook it until brown, breaking it down into small pieces with a wooden spoon.
- Add olive oil if needed and then sauté the onions until soft and translucent without browning them.
- Stir in the garlic and then sauté for another minute, stirring continuously, without burning the garlic.
- Add the tomato paste, red pepper paste, chili flakes, freshly ground black pepper, and another ½ teaspoon of salt.
- Cook for a few minutes and then add water, bring it to a boil and cook for another couple of minutes.
- Remove the pan from the heat and build your kebab dish.
Plate, Garnish and Serve Ali Nazik Kebab
- Spoon ¼ of the eggplant base into a plate and spread it evenly.
- Place ¼ of the lamb topping on top of the eggplants purée, and drizzle the remaining juices over the meat.
- Garnish the plate with roasted vegetables and sprinkle on some chopped parsley.
Equipments used:
Notes
- To prevent the aubergines from bursting while grilling them, prick each one with a toothpick a few times.
- The highlight of this dish is the smokey aubergine purée. However, you can roast the aubergines in the oven if you can't cook them on fire. Check the recipe card to find out how to cook the aubergines in the oven.
- To make Ali Nazik Kebab, you can also use beef or chicken mince as well as diced lamb, beef, or chicken meat.
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
42g
(14%)
Protein
36g
(72%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
112mg
(37%)
Sodium
742mg
(31%)
Potassium
1782mg
(51%)
Fiber
17g
(68%)
Sugar
24g
(48%)
Vitamin A
1606IU
(32%)
Vitamin C
63mg
(70%)
Calcium
155mg
(16%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4portions
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 36g | 72% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 742mg | 31% |
| Potassium | 1782mg | 38% |
| Fiber | 17g | 68% |
| Sugar | 24g | 48% |
| Vitamin A | 1606IU | 32% |
| Vitamin C | 63mg | 70% |
| Calcium | 155mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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