Authentic Ali Nazik: Turkish Lamb with Smoky Aubergine Puree | Yumzy Recipes | YUMZY - Smart Cooking Assistant

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Authentic Ali Nazik: Turkish Lamb with Smoky Aubergine Puree

medium

Dinner

Turkish

Authentic Ali Nazik: Turkish Lamb with Smoky Aubergine Puree

20m

Préparation

40m

Cuisson

Portions

861

Vues

1 photos • Appuyez pour voir

Experience the legendary flavors of Gaziantep with this exquisite Ali Nazik recipe. This dish perfectly balances tender, butter-seared Turkish lamb with a velvety, charred aubergine and garlic yogurt base. Includes ali nazik turkish lamb smoked aubergine eggplant puree inspired flavor direction.

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Ingrédients

✓500 g lamb shoulder or leg, cut into 1cm cubes
✓3 large aubergines
✓350 g thick strained yogurt (süzme or Greek)
✓2 garlic cloves, minced to paste
✓30 ml butter or ghee
✓30 ml olive oil
✓100 g cherry tomatoes, halved
✓1 tsp pul biber (Aleppo chili flakes)
✓5 g fresh parsley, finely chopped
✓to taste sea salt and freshly cracked black pepper

Instructions

Char the whole aubergines directly over a gas flame or on a charcoal grill until the skins are blackened and the flesh is completely soft inside.

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Astuce:Direct fire is essential for the signature smoky depth that defines this dish.

Once cool enough to handle, peel away the charred skin and roughly chop the smoky pulp, removing excess moisture.

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Astuce:Do not rinse the aubergine; keep all that charred flavor intact.

Whisk the strained yogurt with the garlic paste and chopped aubergine, seasoning generously with salt and pepper.

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Astuce:Let the mixture sit at room temperature for 10 minutes to allow the garlic to permeate the yogurt.

In a heavy-based skillet, heat the butter and oil. Sear the lamb cubes until browned and tender, then add the tomatoes and pul biber, cooking until the tomatoes soften.

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Astuce:Avoid overcooking the lamb to keep it succulent; 5-6 minutes is usually perfect.

Spread the aubergine yogurt base onto a platter, top with the warm lamb mixture, and garnish with fresh parsley.

💡

Astuce:Serve immediately while the contrast between the cool yogurt and hot meat is at its peak.

Ali Nazik

Turkish lamb

smoked aubergine

Gaziantep cuisine

kebab

meze

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