ALI NAZIK KEBAB RECIPE – Ground Beef Version
Music: J. S. BACH – Prelude & Fugue in C major – BWV 870
Piano: Elvan A. ULUCINAR
In this episode I’d like to share with you, my version of Ali (a male name) Nazik (means gentle) Kebab, one of the most delicious dishes of Turkish cuisine. It requires three steps to prepare: 1. garlicky yogurt& roasted eggplants 2. meat layer 3. garnishes (fresh or roasted) Ali Nazik is not only a treat for the taste buds but also a feast for the eyes.
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INGREDIENTS (for 3-4 people)
First layer: 6 medium size eggplants (aubergines)
2 cups thick yogurt
7-8 cloves of garlic
Meat layer: 500 gr. (1 pound) ground beef
1 medium onion – 1 large tomato – 2 green long peppers
1 tbsp tomato paste
Salt & black pepper
Olive oil – butter
Garnishes: green pepper & tomato & capia pepper
To serve with: Lavash bread or any flat bread
Line a baking tin with parchment paper and preheat the oven to
Place the eggplants then make a few holes using a knife, so they don’t explode in the hot oven.
If serving with roasted garnishes, also place capia peppers (or green peppers, tomatoes…)
Roast for about 30 minutes, making sure to turn them once.
In the meantime, crush 7-8 garlic cloves and combine with yogurt.
Add 1/2 tsp salt and mix.
Make sure to let it stand at room temp, for an hour before serving.
Remove the tin from the oven, turn everything over and continue roasting.
For the meat layer: chop onion and green peppers finely.
Peel the tomato then grate or purée in a blender.
Remove the roasted veggies from the oven after 30 minutes, let cool.
Continue roasting the eggplants for another 10-15 minutes, if needed.
Back to the meat layer: Heat 1 tbsp olive oil and 1 tbsp butter in a pan, over medium heat.
Add the choped onion and peppers.
Sprinkle a pinch of salt and pepper then saute for about 5 minutes,
Add the ground beef and cook, breaking up with the back of a spoon, until browned, for about 5 minutes.
Add tomato paste and lots of sweet paprika, cook for 1-2 minutes,
Add 1 tsp salt and lots of black pepper, mix.
Add the puréed tomato, mix.
Then add 1/2 cup of hot water, mix again.
Simmer for about 20 minutes, covered, over the lowest possible setting.
Transfer roasted eggplants into a plate and let them cool.
In the meantime, peel the skins off of the peppers.
Cut the stems off then discard the seeds.
Sprinkle a pinch of salt and pepper, drizzle olive oil then set aside
Check the meat for doneness and seasoning.
Keep adding 1/2 cup hot water and simmering another 20 minutes.
The longer you cook, the more moist and tender it will become.
Just make sure the pan is not dry.
Peel the skins off of the eggplants then place into a colander.
Cut off the ends.
Press gently with the back of a spoon, to get rid of bitter juices.
Then drizzle with 2-3 tbsp lemon juice, to prevent them browning.
Using a knife chop finely (do not puree), then set aside until needed.
Continue adding hot water and simmering the meat layer of Ali Nazik, until desired doneness, then turn off the heat.
I cooked for about 1 hour.
Ali Nazik is traditionally served in a large oval-shaped platter.
For serving: heat the eggplants in a pan with 1-2 tbsp butter or olive oil, add a pinch of salt.
Transfer the garlicky yogurt into a bowl and beat, using a wire whisk or a fork.
Combine the hot eggplants with yogurt and beat again.
Then spread evenly over a serving plate.
Arrange meat layer on top evenly, making sure it is hot.
You can reheat it, if needed.
Garnish with fresh or roasted veggies.
Lastly, cook 1 tsp sweet paprika with 2-3 tbsp melted butter
(or olive oil) for 1-2 minutes, stirring constantly.
Then drizzle over Ali Nazik Kebab.
Serve immediately with some lavash bread.
READY 🙂 Thank You For Watching!
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