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Ali Nazik

Ali Nazik

Course Main Course
Cuisine Turkish
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 407 kcal


Eggplant & Yogurt Puree

  • 4 medium size purple eggplants
  • 2 cup plain or strained yogurt
  • 1 tbsp olive oil
  • 3 cloves of garlic crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Lamb Meat Topping

  • 500 gr chunks of lamb meat
  • 2 tbsp butter
  • 1 onion finely chopped
  • 1 tbsp red pepper paste
  • 1 tbsp tomato paste
  • 1 tbsp red pepper flakes
  • 2 tbsp olive oil
  • 3 tbsp water
  • 1 teaspoon salt


  1. Wash and dry the eggplants. Pierce it a few times with a fork to vent during roasting. (It is very important to vent the eggplants during roasting.) 

  2. Chop the lamb meat into small and bite-sized cubes. In a cast iron pan, melt the butter and add the lamb cubes and sauté with finely chopped onion until tender.

  3. Once the lamb meat tender; add the olive oil, tomato paste, pepper paste, salt, pepper flakes and 3 tbsp of water. Close the pan lid and let the lamb meat simmer gently at low heat for additional 5 minutes.

  4. During this time your eggplants should be already roasted. Remove the roasted eggplants from grill and peel their burnt skin.

  5. After you peel the roasted eggplants, chop them very well on a plate and set aside. 

  6. In a bowl, combine yogurt, salt, ground black pepper and olive oil. Add the chopped eggplants and combine the mix very well. This mix (puree) will be the base layer of your Ali Nazik Kebab.

  7. Spoon the cooked meat cubes over the top of this puree and drizzle the juice, which remain in the pan, over the cooked meat cubes.

  8. Serve.