Turkish Ali Nazik Bowl with Lamb Crumbles and a Smoky Eggplant Yogurt Base

Name: Turkish Ali Nazik Bowl with Lamb Crumbles and a Smoky Eggplant Yogurt Base
Cuisine: Turkish
Ingredients: 2 large eggplants; 1 large onion, finely minced; 1 pound (455 g) ground lamb; 1 teaspoon pepper; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cinnamon; 2 garlic cloves, peeled and minced; 1 tablespoon (15 g) red pepper paste (sweet pepper paste); 1 tablespoon (15 g) red pepper paste (sweet pepper paste); 1 tablespoon (16 g) tomato paste; 1 tablespoon (4 g) fresh parsley leaves; 2 cups (360 g) roughly diced tomatoes; ½ cup (24 g) mixed fresh herbs (parsley and mint); ½ cup (24 g) mixed fresh herbs (parsley and mint); ½ cup (24 g) mixed fresh herbs (parsley and mint); ½ cup (50 g) minced scallions; Juice of 1 lemon; ¼ teaspoon salt; ½ teaspoon ground sumac; 2 tablespoons (28 ml) olive oil; 4 tablespoons (55 g) unsalted butter; 1 tablespoon (6 g) Aleppo pepper (or [7 g] chili flakes); 1 tablespoon (6 g) Aleppo pepper (or [7 g] chili flakes); Toasted pine nuts; Fresh mint leaves; Green olives; Greek yogurt; Green chilies, sliced; Lemon wedges or slices; Lemon wedges or slices

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This hearty bowl is based on the famous Turkish dish, Ali Nazik. Tender lamb crumbles are piled over a smoky eggplant and yogurt base, over a pepper tomato bulgur. It’s served with a simple tomato herb salad, olives, and Greek yogurt. Toasted pine nuts are sprinkled over the lamb and the final drizzle of spiced butter is key to this rich, creamy, tasty, utterly comforting bowl.

Ingredients

Asia
Turkey
Main course
Gluten-free
Mediterranean

Ingredients

Method