Name: Ali Nazik Kebab
Yield: Serves 2
Cuisine: Turkish
Ingredients: Freshly chopped flat-leaf parsley or oregano to garnish; 3 tomatoes, quartered; 1 each of green, yellow and red pepper, deseeded and quartered; 250 g thick whole-milk yoghurt (i.e. Fage brand); 1 onion, quartered, root intact; Olive oil, for cooking; Sea salt and freshly ground black pepper; 2 cloves of garlic, crushed and finely diced; 2 tsp. red pepper paste or 1 tsp. dried chilli flakes (optional); 4 medium aubergines; 1 onion, chopped; 200 g lean diced lamb or minced meat of your choice; 1 tbsp. tomato purée

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

‘This southern Turkish speciality is a feast for all the senses. Smoky aubergine and garlicky yoghurt purée are topped with tender lamb. Enjoy this delicious kebab served with roasted or chargrilled vegetables and plain rice.’

Ingredients

For the eggplant and yoghurt purée

4 medium aubergines
250 g thick whole-milk yoghurt (i.e. Fage brand)
2

Method

Prepare the eggplants: place directly over an open flame on the burner or in a hot griddle pan set over a medium heat and dry roast or chargrill for 15-20 minutes, turning occasionally, until all sides are cooked evenly and the skin is nicely charred, the flesh soft.
Transfer to a colander to cool then peel and discard the skins, leaving the flesh in the colander

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Ingredients

For the eggplant and yoghurt purée

Method

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