Entree: Turkey – Ottoman Palace Cuisine – Ali Nazik Kebab (Smoky charred eggplant purée topped with seasoned minced lamb kebab)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 2 medium eggplants (about 1 lb / 450 g total)
- 1 1/2 cups (360 g) plain full-fat yogurt
- 2 tbsp (30 g) plain strained yogurt or labneh (optional, for richness)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 lb (454 g) ground lamb
- 1 small onion, finely grated (about 3 oz / 85 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) red pepper flakes or Aleppo pepper (pul biber)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil or melted butter for finishing
- 1 tbsp (15 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Preheat and char eggplants: Preheat oven to 450°F (230°C) or prepare a hot grill. Prick eggplants with a fork and roast whole on a sheet pan or over direct flame until skins are blistered and flesh is very soft, about 30–40 minutes turning occasionally. Allow to cool slightly.
2. Prepare the smoky purée (nazik): Peel the charred eggplants, drain excess liquid, and place flesh in a bowl. Mash roughly then stir in 1 1/2 cups (360 g) plain yogurt, 2 tbsp (30 g) strained yogurt if using, minced garlic, 2 tbsp (30 ml) olive oil, and salt to taste until smooth but slightly textured. Adjust garlic and yogurt to taste; keep warm or at room temperature.
3. Make lamb kebab mixture: In a bowl combine 1 lb (454 g) ground lamb, grated onion, 1 tbsp (15 ml) tomato paste, ground cumin, paprika, red pepper flakes, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Mix until just combined—do not overwork.
4. Shape and cook kebabs: Form the lamb into small oblong patties or kebab shapes about 8–10 pieces. Heat a cast-iron skillet or grill over medium-high heat, add a little oil, and cook kebabs 3–4 minutes per side until well browned and cooked through (internal temperature ~160°F / 71°C). Alternatively grill on skewers.
5. Finish with butter and oil: In a small pan melt 2 tbsp (28 g) butter with 2 tbsp (30 ml) olive oil and a pinch of red pepper flakes for a short nutty sauce; spoon over cooked kebabs.
6. Assemble and serve: Spread the eggplant-yogurt purée on a warmed serving platter, arrange kebabs on top, drizzle with the butter/pepper oil, scatter chopped parsley, and serve with lemon wedges and crusty bread or lavash.