Ali Nazik (or Alinazik) Kebab is a delicious Turkish specialty originating from the "Gaziantep" province of Turkey. This scrumptious kebab dish is typically made with smoky eggplant (aubergine) purée topped with spicy lamb pieces.
It is one of the best kebab dishes and you can easily make it at home.
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Gaziantep, where this smoky, buttery, and creamy kebab dish comes from, is a city of Gastronomy that is also recognized by UNESCO.
This historical city is famous for sweets such as Baklava, Katmer, and Kunefe as well as savories such as Ali Nazik, Gavurdagi Salatasi, and Lahmacun.
History Behind Ali Nazik
There are a few different stories about where the Ali Nazik name comes from.
The first story is dating back to the 16th century. Yavuz Sultan Selim, a powerful Ottoman Sultan tried this dish while he was visiting Antep (now called Gaziantep).
He enjoyed the dish so much that he asked whose "gentle hand" (means Eli Nazik) cooked this dish for him. "Eli Nazik" turned to Ali Nazik over the centuries.
Another story tells that the name is the evolution of “ala nazik”, which in Ottoman Turkish, means “beautiful food.”
We don't know which story is true but we know that Ali Nazik comes from Gaziantep and is very famous all over Turkey.
Why This Recipe Works?
- It is versatile, although lamb meat is typically used for Ali Nazik, you can use beef or chicken if you prefer.
- This delicious Ali Nazik kebab is a low-carb dish if you eat it without rice or pita bread.
- It is extremely easy to make with step-by-step pictures and instructions.
- You can cook the aubergines a couple of days in advance and keep them refrigerated in an airtight container. Purée the aubergines and mix them with some lemon juice to keep their color.
Ingredients and Substitutes
- Minced lamb - The fat content of the minced lamb is as important as the quality of the meat. Ideally, it should have a minimum of %20 fat for the best flavor. You can also use beef or chicken mince as well as diced lamb, beef, or chicken meat.
- Yogurt - You can use both thick strained Turkish yogurt or Greek yogurt. Mix with the puréed eggplant to create the base for the cooked lamb mince.
- Garlic - It is a great flavoring for kebab dishes and is absolutely essential. You can turn it into a paste with a mortar and pestle or grate it with a Microplane.
- Aubergines - Small aubergines are better as they have fewer seeds, thinner skin, and tend to be sweeter, tenderer, and less bitter. Pick slightly firm but not hard aubergines with shiny&smooth skin. Discard the seeds after cooking if there are any.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.
- Red pepper paste - Turkish red pepper paste is a rich, delicious paste made with juicy, spicy red peppers and I use it quite often in my Turkish recipes. You can buy it from Turkish or Middle Eastern shops or online from Amazon.
Step-by-Step Instructions
It is very easy to make this delicious kebab dish at home.
However, to achieve the best results, you need to follow a few simple steps:
Prepare the Aubergine Base
To prevent the aubergines 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 (390° F) and bake the aubergines 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 aubergines and discard the seeds if there are any.
Finely chop the aubergines and then place them in a sieve to get rid of their bitter water.
Stir the aubergines 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&pepper.
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 add the onions. Sauté 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
Spoon ¼ of the aubergine base into a plate and spread it evenly.
Place ¼ of the lamb topping on top of the aubergine purée, and drizzle the remaining juices over the meat.
Garnish the plate with roasted vegetables and sprinkle on some chopped parsley.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- 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.
Recipe FAQs
Alinazik Kebab is typically served alongside Turkish Rice (Sehriyeli Pilav) or Pita Bread. Other types of bread such as Bazlama (Turkish Flatbread) or Tawa Naan with Garlic are also great for pairing with this kebab dish.
You can keep the leftovers in an airtight container refrigerated for up to five days. You can reheat them in a microwave oven for a couple of minutes on medium heat.
Related Recipes
For more delicious aubergine-eggplant dishes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Ali Nazik Kebab as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Ali Nazik
Equipment
Ingredients
- 4 aubergines (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 aubergines 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 aubergines 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 aubergines and discard the seeds if there are any.
- Finely chop the aubergines and then place them in a sieve to get rid of their bitter water.
- Stir the aubergines 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 aubergine base into a plate and spread it evenly.
- Place ¼ of the lamb topping on top of the aubergine purée, and drizzle the remaining juices over the meat.
- Garnish the plate with roasted vegetables and sprinkle on some chopped parsley.
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
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Nigel
I love the sound of it. Can’t wait to try it on the weekend. Thanks for the recipe.
Kayra
So easy and very delicious - my kind of dinner!
Elaine
The best ever, just making my 2nd in the last week.
Reza
It was wonderful! Simple yet delicious.
Sally
Just made this! It’s fantastic. Me and my family love it. Thanks!