Turkish Ali Nazik Kebab

Ingredients

• 1 large eggplant
• 250 g minced beef or lamb (Small meat chunks may be used instead.)
• butter for cooking the meat (Amount not specified.)
• salt for the meat (To taste.)
• 0.25 tsp cumin powder
• 0.5 tsp black pepper
• 0.25 tsp paprika
• 0.25 cup bell peppers (Chopped; the author used red and green peppers.)
• 1.5 tsp tomato paste
• oil (Amount not specified; for cooking the eggplant and garlic.)
• 0.25 tsp crushed garlic
• salt for the eggplant base (To taste, with more added if needed after mixing with yogurt.)
• 1 cup yogurt
• roasted tomatoes and peppers (Amount not specified; serve on the side.)
• butter for the chili topping (Amount not specified.)
• chili or paprika (Amount not specified; sauté in butter for the topping.)
• pita (For serving; amount not specified.)

Steps

1. 1

   Roast the large eggplant on a pan until it is soft and mushy inside. The source does not specify the heat level or exact cooking time; it notes that this will take a while.

2. 2

   Remove the eggplant from the heat. Slit it down the middle, scoop out the inside, and chop it finely until it becomes a smooth paste. Set it aside.

3. 3

   Heat some butter in a pan for the meat, then add the minced beef or lamb. Cook for a few minutes.

4. 4

   Season the meat with salt, cumin powder, black pepper, and paprika.

5. 5

   Add the chopped red and green bell peppers. Mix well and sauté for a few minutes.

6. 6

   Add the tomato paste and cook for 2 minutes. Set the finished meat aside.

7. 7

   Heat some oil in a pan and add the crushed garlic.

8. 8

   Add the reserved roasted eggplant paste to the pan and mix well. Season with salt to taste.

9. 9

   Add the warm eggplant mixture to a bowl containing the yogurt. Mix well, taste, and add more salt if needed.

10. 10

    Spread the yogurt and eggplant base on the bottom of a serving plate.

11. 11

    Spoon the cooked meat over the eggplant and yogurt base.

12. 12

    Arrange roasted vegetables, such as tomatoes and peppers, on the side of the plate.

13. 13

    Sauté chili or paprika in butter, then spoon it over the top of the dish.

14. 14

    Serve with pita.

Notes

The source does not specify the roasting heat, exact roasting time, quantities for butter, oil, salt, roasted vegetables, chili or paprika, or pita. It mentions that some people prefer chopped beef or lamb chunks or long kebabs instead of minced meat.

Nutrition per serving

• main
• Turkish
• Middle Eastern
• kebab
• vegetarian base
• high-protein
• family-style
• Ramadan