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Turkish Ali Nazik Kebab (Sautéed Spiced Lamb over Smoky Garlic Yogurt Eggplant Mash)
The Gaziantep masterpiece: smoky charred eggplant puréed with thick garlic yogurt, serving as a luscious velvety bed for tender sautéed lamb morsels spiced with Aleppo pepper and rich butter.
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
4servings
- Large eggplants, roasted and peeled3 piece
- Boneless lamb leg or sirloin, diced small500 g
- Thick strained whole-milk yogurt300 g
- Garlic cloves, minced3 clove
- Butter40 g
- Tomato paste1 tbsp
- Salt1 tsp
Preparation Steps
1
Char eggplants over open flame or roast at 220°C for 25 minutes until blackened and soft. Scoop out flesh and mash thoroughly with a knife.
25 min timer
2
Combine warm eggplant mash with strained yogurt, crushed garlic, and 1/2 tsp salt until silky smooth.
3 min timer
3
Melt butter in a skillet and cook diced lamb over high heat for 8-10 minutes until browned and tender. Stir in tomato paste, salt, and paprika, cooking 2 minutes more.
10 min timer
4
Spread the eggplant yogurt cream onto a warm serving platter and spoon the sizzling spiced lamb on top with its pan juices.
1 min timer
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Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
