🍆 Ali nazik

Name: Ali nazik
Total time: 50 min
Yield: 4
Cuisine: Turkey · Gaziantep
Ingredients: 3 large eggplants; 500 g ground lamb; 400 g thick plain yogurt; 3 garlic cloves, crushed; 1 tbsp butter; 1 tsp red pepper flakes; 1 tbsp oil; Salt and black pepper

Origin: Turkey · Gaziantep

435kcal

per serving · 300 g

145kcal

per 100 g

23 gProtein7.8 g / 100 g

31 gFat10.4 g / 100 g

16 gCarbs5.2 g / 100 g

Ali nazik is a Turkish dish of smoky charred eggplant mashed with thick garlic yogurt, topped with sautéed minced lamb. A drizzle of melted butter with red pepper finishes the plate. The contrast is the point: cool, creamy and tangy underneath, warm and savoury on top. It is served as a main course, often with rice on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb5.2 g carbs per 100 g

Not vegetarianbecause of: ground lamb

Not veganbecause of: yogurt, ground lamb, butter

Contains dairybecause of: yogurt, butter

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

eggplantyogurtgarlicground lambbutterblack pepper

Recipe

4 servings50 min

Ingredients

3 large eggplants
500 g ground lamb
400 g thick plain yogurt
3 garlic cloves, crushed
1 tbsp butter
1 tsp red pepper flakes
1 tbsp oil
Salt and black pepper

Method

Char the eggplants over a gas flame or under a hot grill for 15–20 minutes, turning, until black outside and soft inside. Cool, peel and chop.
Mix the eggplant with the yogurt, garlic and a pinch of salt.
Fry the lamb in the oil over high heat for 8–10 minutes until browned, season with salt and pepper.
Spread the eggplant yogurt on a plate and spoon the lamb on top.
Melt the butter with the red pepper flakes and drizzle it over the dish.

How to make it lighter

Choose lean ground lamb and pour off the fat after browning.
Skip the butter drizzle and sprinkle the pepper flakes straight on top — 1 tbsp butter is about 100 kcal.
Use more eggplant and less meat: it adds volume for very few calories.

History

Ali nazik is a speciality of Gaziantep in south-eastern Turkey, a city known for its kebabs and grilled dishes. Several stories explain the name, often linking it to a guest or an Ottoman ruler praising the dish, but none is documented. Today it is a staple of kebab houses across Turkey.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →