Ali Nazik Recipe

I absolutely adore this recipe because it combines the smoky, rich flavor of roasted eggplants with the spicy, savory kick of cumin and smoked paprika-infused lamb or beef mince. Plus, the creamy yogurt and lemon create a refreshing contrast that feels like a culinary hug, perfectly suited for cozy nights in.

Ali Nazik is an enchanting dish from Turkey that I adore. For one thing, its flavor is as comforting as it is delectable.

And then, of course, it is as rich in nutrition as it is in taste, for Ali Nazik is a smooth blend that requires 500g of not just any ground lamb but, if you can find it, freshly ground lamb. You start by sautéing the lamb with a garlicky, oniony, tomato-paste touch of tomato, and you finish it with smoky paprika.

The 500g of eggplant comes next, and in my world, it has to be as deliciously creamy as I remember from the dish I first tasted some 15 years ago. And then, into the preparation goes yogurt for good measure and freshly chopped herbs.

Ingredients

Lamb or beef mince:
Elevated protein, abundant iron and vitamin B12.

Olive oil:
Includes nutritious monounsaturated fats, and is good for your heart.

Garlic:
Imparts aromatic flavor, provides antibacterial properties.

Eggplants:
High in fiber, low-calorie, packed with antioxidants.

Plain yogurt:
Texture is creamy, with a source of probiotics and calcium.

Lemon juice:
Imparts a crisp, tangy taste; loaded with vitamin C.

Butter:
Brings richness and offers saturated fats.

Ingredient Quantities

• 500g lamb or beef mince
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon tomato paste
• 1 teaspoon red pepper paste (optional)
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 medium eggplants
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 tablespoon fresh mint, chopped (optional)
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Set your oven to 200 degrees Celsius (390 degrees Fahrenheit) to begin heating. Use a fork to poke holes in the eggplants and place them in the oven to roast. Let them cook for approximately 30-40 minutes. You will know they are done once the skin has become charred and the flesh feels exceedingly soft.

2. As the eggplants roast, in a deep, large pan over medium heat, warm 2 tablespoons of olive oil. Add the onion, which you have finely chopped, and sauté until it’s translucent.

3. Add the onions to the minced garlic and fry for a minute until it becomes fragrant.

4. In the pan, add the lamb or beef mince and cook it until it is browned, breaking it up with a spoon as it cooks.

5. Combine the tomato paste, red pepper paste (if using), salt, black pepper, ground cumin, and smoked paprika in it. Cook for another 4-5 minutes, letting the blend of spices integrate with the meat.

6. After roasting the eggplants, take them out of the oven and allow them to cool a bit. Then peel off the blackened skin and chop or mash the eggplant flesh.

7. In another bowl, combine the eggplant with the plain yogurt and lemon juice to 270 g (
9.5 oz) of 240 g (
8.5 oz) eggplant mixed with the balsamic vinegar and oil after the eggplant had cooled. Stir until well combined and creamy. Season with salt and pepper.

8. In a small pan, melt 2 tablespoons of butter and drizzle it over the eggplant and yogurt mixture.

9. To present, lay down the base of the eggplant and yogurt mixture onto a serving dish. This is not too different from plating in a restaurant, I suppose. In fact, you can think of this layer as a canvas upon which you can create a masterpiece. But instead of the paint and brushes typical of a restaurant pastry chef, you will be using spoons and the force of gravity with your painted canvas upside-down. It is a workable method to get the spiced meat mixture on top and looking good.

10. You can add chopped fresh mint and parsley on top of the dish for a nice effect. It can be served with flatbread or rice, and it seems to be best served warm.

Equipment Needed

1. Oven
2. Baking sheet
3. Fork
4. Large deep pan
5. Small pan
6. Knife
7. Cutting board
8. Spoon
9. Mixing bowl
10. Measuring spoons
11. Serving dish

FAQ

• What is the origin of Ali Nazik?Ali Nazik is a classic dish from the Gaziantep region, which is well known for its rich and delectable foods. It is a traditional Turkish meal.
• Can I use a different type of meat?Indeed, if you prefer, you can use beef mince instead of lamb. This dish works equally well with either option.
• How do I prepare the eggplants for this recipe?To roast the eggplants, use an open flame or a broiler until the skin is charred and the flesh has softened. Peel and mash the eggplants.
• Can I make the dish spicy?The amount of heat can be adjusted to your liking by increasing the red pepper paste or adding chili flakes to the meat mixture.
• Is the yogurt sauce essential?Certainly, the yogurt sauce offers a creamy and zesty counterpoint that pairs with the dish, but you can fine-tune the quantity to suit your taste.
• What can I serve with Ali Nazik?Fresh bread or rice, along with a simple salad, rounds out an Ali Nazik meal.
• How do I store leftovers?Keep any remaining food in a sealed container in the cold part of the fridge for up to 48 hours. When it’s time to eat, warm it in a saucepan on the stovetop over low heat.

Substitutions and Variations

Use turkey or chicken, instead of lamb or beef, to make a leaner minced meat for your next recipe.
When it comes to olive oil, you can use avocado oil or sunflower oil in its place.
For tomato paste: You can use crushed canned tomatoes, but you might have to reduce the liquid in the sauce.
To obtain red pepper paste: You may need to substitute with Harissa or Sriracha. Be warned that this might make your dish way spicier. Such sauces will indeed give your dish a
For regular yogurt: Greek yogurt or sour cream can work well.

Pro Tips

1. Roasting Eggplants Evenly To ensure even roasting of the eggplants, turn them occasionally while they’re in the oven. This helps the skin char uniformly, making peeling easier and ensuring the flesh cooks evenly.

2. Enhance Meat Flavor For deeper flavor, consider browning the meat in batches to avoid overcrowding the pan. This helps achieve a richer taste as the meat caramelizes better when not stewing in its own juices.

3. Creamy Eggplant Mixture Strain the roasted eggplant flesh through a sieve if it seems too watery before mixing with yogurt. This prevents the eggplant and yogurt mixture from becoming too runny.

4. Layering for Presentation When layering the dish, use a ring mold for a more structured presentation. Place a ring of the eggplant mixture on the plate, then top with the spiced meat mixture. Carefully remove the mold for a neat, professional look.

5. Infuse Butter with Herbs Before melting the butter for drizzling, briefly sauté the chopped mint and parsley in it. This gently infuses the butter with herb flavors, adding an aromatic finish to the dish.