Binnur's Turkish Cookbook

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Saturday, March 11, 2006

Ali Nazik

Ali Nazik
2 medium eggplants or roasted eggplant in a jar
1 large cubanelle pepper or regular green pepper
150 gr medium or regular ground lamb or beef, cooked with salt and pepper
1/2 cup plain Turkish yogurt with salt and mashed with garlic, at room temperate

Garnish:
1 tbsp butter
1 tsp red pepper, powdered
1/2 tsp Cayenne pepper, powdered

Set the oven to broil (grill), and heat it up. Make holes in the eggplants with a fork so that it will roast better. Place the eggplants and green pepper on an oven tray and place in the oven. Roast the green pepper for about 15 minutes and the eggplant for about 25 minutes. Turn them over occasionally during roasting.

Peel off the skins from both the eggplant and green pepper (discard seeds), and cut in small pieces. Put them in a Pyrex dish (I used 10 inch / 25 cm round Pyrex). Put back in the warm oven. Note that at this point the oven's turned off, and you just want to keep the food warm.

Also if you used roasted eggplant in a jar, you should just roast the green pepper.

When the rest of the ingredients are prepared, take the Pyrex out of the oven and pour the yogurt on top. Then put the cooked ground beef on top of the yogurt.

Lastly, melt the butter in a small pan and add the peppers. When it starts bubbling, pour over the ground beef.

Serve Ali Nazik immediately while still warm.

Ali Nazik originates from the Gaziantep Region of Turkey.

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12 Comments:

At 4:14 AM, Anonymous Anonymous said...

How are you supposed to cook the beef?

 
At 4:04 AM, Anonymous Jordan said...

Yum! This was great... just made it for my persian girlfriend and her family, and it was a hit. I used a higher ratio of peppers to eggplant, and i also added some spices and tomato paste to the beef.

My only question is whether the eggplant/peppers are supposed to be kind of watery... do you do anything to dry them out a bit, if theyre too moist?

Anyway, your recipe was great ... im looking forward to trying some more.. Tesekkur ederim! ; )

 
At 4:51 PM, Blogger Binnur said...

Hi Jordan,

I'm glad you guys liked it:) I would suggest that before cutting up the eggplant and the pepper (after peeling)put them in the strainer to drain the extra water.
Sevgilerimle:)

 
At 9:08 AM, Blogger Binnur said...

To Anonymous,
Put the ground beef, salt and pepper in a pot and cook over medium heat. While it's cooking, stir and break the large pieces with a wooden spoon. Cook until all the water evaporates.

 
At 10:39 AM, Anonymous TÜRK said...

Binnur,
Ben bir türküm ve senin bu siten sayesinde ingilizce projemden 5 aldım çok teşekkür ediyorum sana minnettarım.

 
At 12:57 PM, Blogger Binnur said...

Senin adina cok sevindim:) Basarilarinin devamini diliyorum...
Sevgilerimle,

 
At 5:30 AM, Blogger Kilo said...

I've had this dish in Ankara (my favorite), but am wondering approximately how much garlic and salt to put in that yogurt?

 
At 3:08 PM, Blogger Binnur said...

Hi,
Mash 1-2 garlic cloves with 1 tsp salt, mix with yogurt.

 
At 11:03 AM, Blogger DFDureiko said...

question.. I had "Antep Style" ali nazik at the Hilton in Adana Turkey. How is that different than this dish, The one I had was fairly spicy

 
At 11:18 AM, Blogger Binnur said...

Turkey has different regions and every region has their own version of the dishes, like changing some of the ingredients. That's why so many dishes change from one region to another.
The answer is Antep Style Ali Nazik has more spice in it:)

 
At 1:22 PM, Anonymous Anonymous said...

An interesting meal idea therefore I think this dish should go to a lamb/beef section dishes:)

 
At 2:11 PM, Blogger Binnur said...

Hi,
Thank you, now, it is in both beef and kebabs section:)

 

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