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TurkishAuthentic Cuisine

Ali Nazik

Serves 4 to 6 Entree meat

Ali Nazik

Ali Nazik hails from Gaziantep, a city renowned for its rich culinary traditions and bold flavors. This dish is a staple of home kitchens, where it is prepared with care and shared around the family table. The recipe captures the essence of Turkish cooking, using generous amounts of fat and salt, judged by the experienced hand of the family cook.

The dish marries smoky eggplants with creamy yogurt, creating a luscious base for savory ground lamb. A hint of pul biber adds gentle warmth, while butter enriches the texture. Each bite is a balance of flavors, from the earthiness of eggplant to the rich, spiced lamb, making it a comforting yet sophisticated meal.

Ingredients

  • 500 gground lamb
  • 3eggplants — charred
  • 300 gyogurt
  • 2 tbspbutter
  • 1 tsppul biber
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the eggplants. Pierce each of the 3 eggplants several times with a fork to allow steam to escape, then place them directly over a gas flame or under a broiler. Turn them occasionally until the skin is charred and the flesh feels soft when pressed, indicating that the eggplants are cooked through. This will take about 10-15 minutes depending on the size and heat source.
  2. Once the eggplants are cooked, let them cool slightly. Peel off the charred skin, which should come away easily, leaving the tender flesh behind. Chop the flesh coarsely and set it aside in a bowl. This will be the base for the yogurt mixture.
  3. In a large mixing bowl, combine the chopped eggplant with 300 g of yogurt. Stir well to ensure the yogurt coats the eggplant evenly. Season this mixture with fine sea salt to taste, adjusting as needed to balance the flavors.
  4. In a separate bowl, season 500 g of ground lamb with fine sea salt and black pepper to taste, ensuring the seasoning is evenly distributed throughout the meat. This step is crucial for developing the flavor profile of the dish.
  5. Heat 2 tbsp of butter in a large skillet over medium-high heat. Once the butter is melted and begins to foam, add the seasoned ground lamb. Cook, stirring occasionally, until the lamb is browned and each piece has a deep color, which will enhance the flavor. This should take about 5-7 minutes.
  6. Reduce the heat to medium and continue to cook the lamb until it is tender, stirring occasionally to prevent sticking. The lamb should be fully cooked through, with no pink remaining, and should release a rich aroma.
  7. Once the lamb is cooked, taste and adjust the seasoning with additional salt and black pepper if necessary. Sprinkle 1 tsp of pul biber over the lamb for a hint of heat and color.
  8. To serve, spread the eggplant and yogurt mixture on a serving platter. Spoon the cooked lamb over the top, ensuring an even distribution. Serve immediately with rice, bread, or salad to complement the rich flavors of the dish.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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