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Ali Nazik Kebab Recipe – Turkey Special
Ali Nazik Kebab is an authentic Turkish kebab recipe originating from Gaziantep, featuring smoky roasted eggplant blended with creamy yogurt and garlic, topped with tender sautéed lamb or beef. This traditional Middle Eastern dish is rich, comforting, and perfectly balanced with buttery paprika sauce. Often served with warm flatbread, Ali Nazik kebab is a beloved staple of Turkish cuisine and a must-try for kebab lovers.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Eggplant Base:
- 3 large eggplants
- 1 cup thick yogurt
- 2 cloves garlic, minced
- Salt to taste
For the Meat Topping:
- 400–500 g lamb or beef, diced
- 2 tbsp butter or olive oil
- 1 tsp paprika or Aleppo pepper
- 1/2 tsp black pepper
- Salt to taste
For Garnish:
- Melted butter with paprika
- Chopped parsley
Ali Nazik Kebab Instructions:
Roast eggplants over flame or in oven until fully softened and charred.
Peel off skins and finely chop or mash the flesh.
Mix eggplant with yogurt, garlic, and salt until creamy.
Heat butter or oil in a pan over medium heat.
Add meat and cook until browned and tender.
Season meat with salt, black pepper, and paprika.
Spread eggplant yogurt mixture onto a serving plate.
Spoon hot meat over the eggplant base.
Drizzle with melted butter infused with paprika.
Garnish with parsley and serve hot.
Recipe Notes :
Roasting eggplants over an open flame gives the best smoky flavor.
Strain yogurt slightly for a thicker, creamier base.
Chop eggplant finely for a smooth texture.
Do not overcook the meat to keep it juicy.
Aleppo pepper adds authentic mild heat and color.
