Ali Nazik

My Ali Nazik recipe is made with ground lamb served over a smoky eggplant and garlicky yogurt base. This classic Turkish kebab from Gaziantep is creamy, full of flavor, and simple enough to make at home.

Jump to:

• About the Name Ali Nazik
• Ali Nazik vs Hünkar Beğendi
• Why This Recipe Works?
• Ingredients You'll Need
• Ground Lamb or Diced Lamb?
• Best Way to Cook the Eggplants
• How to Make Ali Nazik
• Recipe Tips From the Chef
• Common Mistakes to Avoid
• How to Serve Ali Nazik Kebab
• Storage and Reheating
• Can You Make Ali Nazik Ahead of Time?
• Recipe FAQs
• Related Recipes
• Ali Nazik
•  

Ali Nazik kebab is a great example of how homemade Turkish food can be delicious with a few simple ingredients. The smoky eggplant, yogurt, and spicy lamb topping work really well together, especially with Turkish rice or warm flatbread on the side.

Traditionally, Ali Nazik is often made with small pieces of lamb, but I use ground lamb for a quicker home version. It cooks quickly, soaks up the flavor from the spices, and works really well with the eggplant yogurt base.

About the Name Ali Nazik

There are a few stories about the name Ali Nazik. One story says it comes from the phrase eli nazik, meaning “gentle hand,” after an Ottoman sultan tasted the dish and asked whose gentle hand had made it. Another explanation links it to ala nazik, an Ottoman Turkish phrase often interpreted as “beautiful food.”

No one can say with full certainty which story is true, but Ali Nazik is strongly linked with Gaziantep and is now cooked and enjoyed all across Turkey.

Ali Nazik vs Hünkar Beğendi

Ali Nazik and Hünkar Beğendi are both Turkish eggplant dishes served with meat, but they are not the same.

Ali Nazik has a smoky eggplant and yogurt base. The eggplant is charred, peeled, chopped, and mixed with yogurt and garlic, then topped with lamb or beef.

Hünkar Beğendi has a richer eggplant base made with butter, flour, milk, and cheese, similar to a béchamel-style purée. It is usually topped with lamb or beef stew.

So, if you want the Turkish dish with eggplant yogurt and spiced lamb, that is Ali Nazik. If you want the creamy eggplant purée with a milk-and-cheese base, that is Hünkar Beğendi.

Why This Recipe Works?

• This is an easier home version of Ali Nazik because ground lamb cooks quickly and still gives the dish plenty of flavor.

• Charring the eggplants gives the yogurt base a smoky taste, which is what makes Ali Nazik different from a regular eggplant and meat dish.

• Draining the cooked eggplant keeps the yogurt base thick and creamy instead of watery.

• You can prepare the eggplants ahead of time, so the dish comes together much quicker when you are ready to serve.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Ground lamb - It makes this version quick and full of flavor. Lamb with a little fat gives the best result, as very lean meat can taste dry. You can use ground beef instead, or use small-diced lamb for a more traditional version.

• Yogurt - Turkish strained yogurt is ideal, but full-fat Greek yogurt works well too. Avoid thin yogurt, as it can make the base watery.

• Garlic - Grate it finely, crush it, or turn it into a paste so it blends in smoothly.

• Eggplants- Smaller or medium eggplants usually have thinner skin, fewer seeds, and a softer texture after cooking. Pick eggplants that feel firm for their size and have smooth, shiny skin.

• Tomato paste - It adds color and depth to the lamb. Let it cook for a minute or two before adding the water so it loses its raw taste.

• Red pepper paste - It gives the lamb topping a richer flavor. Homemade Turkish biber salçası is best if you have it. You can use mild or hot red pepper paste depending on your taste.

Ground Lamb or Diced Lamb?

Ali Nazik is often made with small diced lamb, but ground lamb is a great option for home cooking. It cooks quickly, does not need long simmering, and spreads evenly over the eggplant yogurt.

If using diced lamb, cut it into small pieces and cook it gently until tender. You may need to add a little more water and simmer it longer than the ground lamb version.

Ground beef also works if you do not want to use lamb. Chicken is not traditional, but it can be used for a lighter version. The flavor will be milder, so make sure to season it well.

Best Way to Cook the Eggplants

The best way to cook eggplants for Ali Nazik is over a gas flame, BBQ, or open fire. This gives the flesh a smoky flavor that you cannot fully get from the oven.

Prick the eggplants a few times before cooking so steam can escape. Place them directly over the flame and turn them often with tongs until the skin is blackened and the flesh has fully softened. They should feel collapsed when ready.

If you do not have a gas hob or BBQ, roast the eggplants in the oven at 390°F (200°C) for 30 to 40 minutes, or until the skin is wrinkled and the flesh is very soft. For a little more color, you can place them under the broiler for a few minutes at the end, keeping a close eye on them.

After cooking, place the eggplants in a bowl and let them cool slightly. Covering the bowl for a few minutes helps loosen the skin. Peel the eggplants, discard any large seed pockets, then chop the flesh finely.

How to Make Ali Nazik

Prepare the Eggplant Base

Prick each eggplant a few times with a toothpick or the tip of a knife. This helps stop them from bursting while they cook.

Place the eggplants over a gas flame, BBQ, or open fire. Turn them often with tongs until the skins are charred and the flesh is fully soft.

Alternatively, preheat the oven to 390°F (200°C) and roast the eggplants for 30 to 40 minutes, until the skins are wrinkled and the flesh is soft.

Place the cooked eggplants in a bowl and let them cool slightly. Peel off the charred skins and discard any large seed pockets.

Finely chop the eggplant flesh, then place it in a sieve for a few minutes to drain excess liquid.

Mix the chopped eggplant with thick yogurt, garlic, and ½ teaspoon of the salt. Set it aside while you cook the lamb topping. If you want the base warm, keep it gently warm over very low heat. Do not let it boil.

Prepare the Roasted Vegetables

Preheat the oven to 390°F (200°C).

Place the bell pepper, red onion, and tomato wedges in a small baking dish. Drizzle with olive oil and sprinkle with a little salt and black pepper.

Roast for 15 minutes, or until the vegetables are lightly browned and softened.

This garnish is optional, but it works very well with Ali Nazik and makes the dish look more generous.

Prepare the Lamb Topping

Place a large skillet or wok over medium heat. Add the ground lamb and cook until browned, breaking it up with a wooden spoon as it cooks.

If the lamb is very lean, add the olive oil. If it releases enough fat, you may not need the oil.

Add the finely diced onions and cook until soft and translucent. Try not to brown them too much. Stir in the garlic and cook for another minute, stirring often so it does not burn. Add the tomato paste, red pepper paste, chili flakes, black pepper, and the remaining ½ teaspoon of salt. Cook for 2 to 3 minutes, stirring often, so the pastes deepen in flavor.

Add the water, bring it to a gentle simmer, and cook for another few minutes until the lamb topping is juicy but not watery.

Remove the pan from the heat.

Plate and Serve

Spoon the eggplant yogurt base onto a large serving platter or individual plates. Top with the warm lamb mixture and drizzle any pan juices over the meat. Add the roasted vegetables on the side and sprinkle with chopped parsley.

Serve straight away with Turkish rice, warm pita, lavash, bazlama, or a simple salad.

Recipe Tips From the Chef

• Prick the eggplants before cooking so steam can escape and they do not burst over the flame.

• Cook the eggplants until they fully collapse, as firm eggplant will not give you a smooth, smoky base.

• Use a gas flame, BBQ, or open fire for the best smoky flavor, and use the oven only when cooking over fire is not possible.

• Drain the chopped eggplant before mixing it with yogurt so the base does not turn watery.

• Let the eggplant cool slightly before adding the yogurt, as very hot eggplant can make the yogurt split.

• Use thick strained yogurt or full-fat Greek yogurt for a creamy base.

• Cook the tomato paste and red pepper paste for a couple of minutes with the lamb so they lose their raw taste.

• Keep the lamb topping juicy, not dry, because the pan juices add flavor to the eggplant base.

• Plate Ali Nazik just before serving, so the warm lamb sits on top of the creamy eggplant yogurt without making it watery.

Common Mistakes to Avoid

Do not undercook the eggplants. They need to be very soft all the way through, or the base will feel chunky and dull instead of smoky and creamy.

Drain the eggplant if it looks watery. Too much liquid will thin the yogurt and make the base loose.

Avoid mixing boiling-hot eggplant with yogurt. Let the eggplant cool slightly first so the yogurt stays smooth.

Do not cook the yogurt base over high heat. If you want it warm, use very low heat and stir gently.

Do not let the lamb topping dry out. Ali Nazik tastes best when the meat has a small amount of sauce to spoon over the eggplant.

How to Serve Ali Nazik Kebab

Ali Nazik is usually served as a main dish. It goes very well with Turkish Rice, Pita Bread, Bazlama or Tawa Naan with Garlic.

For a lighter meal, serve it with a simple salad or other meze dishes such as Mucver (Turkish Zucchini Fritters), Patates Salatasi - Turkish Potato Salad (No Mayo), or Saksuka (Turkish Vegetable Meze).

If you want to keep the meal low-carb, skip the rice and bread and serve Ali Nazik with roasted vegetables or a fresh salad.

Storage and Reheating

Ali Nazik is best served fresh, soon after the lamb topping is cooked. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.

For the best texture, store the eggplant yogurt base and lamb topping separately. Reheat the lamb gently in a skillet or microwave until hot, then spoon it over the eggplant yogurt.

Avoid boiling or strongly reheating the yogurt base, as it can split. You can bring it to room temperature before serving, or warm it very gently over low heat.

I do not recommend freezing Ali Nazik once the eggplant is mixed with yogurt. The yogurt can separate after thawing and the texture will not be as good.

Can You Make Ali Nazik Ahead of Time?

Yes, you can prepare parts of Ali Nazik ahead of time.

You can char and peel the eggplants 1 to 2 days in advance. Chop them, drain them well, and store them in an airtight container in the refrigerator. Add a few drops of lemon juice if you want to help keep the color lighter.

You can also cook the lamb topping a day ahead and reheat it gently before serving.

For the best result, mix the eggplant with the yogurt closer to serving time and plate the dish just before eating.

Recipe FAQs

Related Recipes

For more delicious 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! 🙂