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Ali nazik
Ali nazik: Gaziantep's sautéed lamb served over smoky aubergine and garlic yoghurt
Gaziantep cooks char aubergines over coals until they collapse, mash the flesh with garlicky yoghurt and spoon pan-fried lamb with tomatoes and peppers on top: that is ali nazik, a lunchtime favourite in the city's lokantas. The cool, smoky base and the hot, buttery meat are the whole point, so assemble it just as you serve. A gas flame or a very hot grill gives the same smoky flesh at home. The usual mistake is not draining the aubergine, which makes the yoghurt runny and grey. Chef's tip: stir the yoghurt into the aubergine off the heat with a spoonful of butter; warm, not hot, keeps it from splitting.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the aubergine base
For the lamb
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What you'll need
Fresh ingredients (8)
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Method
0/6 doneStep 1: Prick 4 aubergines and char them directly over a gas flame or under a very hot grill, turning, for 15–20 minutes, until black all over and completely soft.
20 minStep 2: Peel off the skins, put the flesh in a sieve and press out the bitter juice for 5 minutes. Chop finely.
5 minStep 3: Meanwhile, heat 1 oz butter and 1 tbsp olive oil in a frying pan over a high heat and brown 1 ⅛ lb lamb leg or shoulder in one layer for 5 minutes, turning, until well coloured.
5 minStep 4: Add 1 small onion and 2 long green peppers and cook for 4 minutes, then stir in 1 tbsp Turkish red pepper paste, 2 tomatoes, 1 tsp pul biber (Aleppo chilli flakes) and ½ tsp salt. Cover and simmer gently for 15 minutes, until the lamb is tender and the sauce clings.
19 minStep 5: Warm the aubergine with ½ oz butter in a small pan for 2 minutes, then take off the heat and stir in 10 ½ oz thick plain yoghurt, 2 cloves garlic and 1 tsp salt. Common mistake: boiling the yoghurt, which makes it split.
2 minStep 6: Spread the aubergine yoghurt on a warm platter, make a well in the middle and spoon the hot lamb and its juices into it. Serve at once with bread.
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 33 g
- Carbs
- 18 g
- Fat
- 30 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ali nazik take?
- About 55 minutes in total: 20 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thick plain yoghurt?
- Greek yoghurt loosened with a little milk.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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