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Ali Nazik

Serves: 2

Cooking time: 30 minutes

Difficulty: Easy

Difficulty

  • 200g lamb rump
  • 1 aubergine
  • 100g yogurt
  • 1/2 plum vine tomato
  • 1 turkish green pepper
  • 1-2 garlic cloves
  • 1 lemon and 1 lime juice
  • Salt and black pepper
  • Pinch of each spice (cumin, fenugreek, cinnamon, dried oregano, dried mint)

Ali Nazik kebab, or simply alinazik, is a home-style Turkish dish which is a specialty of the Gaziantep province of Turkey.

1. Char aubergines directly on burning coals, peel back and scoop out meat, blitz until smooth.

2. Add yogurt, lemon juice and 1-2 cloves roasted, crushed garlic to taste

3. Season with sea salt, cracked black pepper and spices (cumin, fenugreek, cinnamon, dried oregano, dried mint)

4. Grill lamb rump to medium (55 degrees) and rest for 5 minutes

5. Serve with burnt tomato and whole green pepper, 2 tablespoons of lime yogurt (yogurt with lime zest and juice, to taste), chopped parsley, dried chilli flakes, and parsley oil.

Ingredients

  • 200g lamb rump
  • 1 aubergine
  • 100g yogurt
  • 1/2 plum vine tomato
  • 1 turkish green pepper
  • 1-2 garlic cloves
  • 1 lemon and 1 lime juice
  • Salt and black pepper
  • Pinch of each spice (cumin, fenugreek, cinnamon, dried oregano, dried mint)

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