Turkish Kebab Ali Nazik Recipe | Episode 378
12:12
SERVES: 2
PREP TIME: 20 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HR 10 MINS
Ingredients
For the eggplant and yoghurt mixture:
- 4 medium eggplants
- 1 cup whole milk yoghurt
- 1 garlic clove, finely crushed and finely diced
- 1 tbsp olive oil
- pinch salt and ground black pepper
For the meat topping:
- 350 g small chunks lamb or meat of your choice
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, pressed
- 1 tsp pepper paste
- 1 tbsp tomato paste
- salt and black pepper
- pinch cumin
- pinch turmeric
- pinch of chili flakes, optional
- 2 tbsp water
- parsley to serve
Instructions
1. Make the eggplant-yoghurt mixture: Preheat the oven to 200 C/ 390 F.
Place the eggplants on a baking tray. Roast in the preheated oven for about 25 minutes, turning occasionally. Turn the eggplants around so that all sides would cook evenly and the skin is grilled. Cook until the skin is burnt and the flesh is soft. Remove the cooked eggplants from the oven. Allow them to cool. Once cool, peel and discard their burnt skin and place on a plate to drain its bitter juices.
2. Chop the flesh of the eggplants and mix in the chopped garlic, season with salt and ground black pepper. Add the yoghurt and olive oil. Combine well, cover and set aside.
3. Make the lamb stew: In a medium pot, heat 2 tbsp olive oil. Sauté the finely chopped onion for about 3 minutes over medium heat. Add the bite size chopped meat chunks, sauté with the onions for 5 minutes, mixing regularly. The lamb will release its juice. Add the pressed garlic clove, the pepper paste, red pepper flakes (if using), pinch cumin, pinch turmeric and tomato paste to the pan, combine well. Check the seasoning and turn the heat to low. Stir in 2 tbsp water, combine and cover the pot. Simmer the lamb gently for about 20 minutes, until tender.
4. To serve, spread the eggplant mixture onto a serving platter. Spoon over the lamb stew and top with chopped parsley.
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