Alinazik Kebab

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Ingredients

4 piece eggplants
1 cup strained yoghurt
2 cloves of garlic
Salt
Black pepper
For its minced lamb
250 gram minced lamb
1 piece onion
1 piece tomato
1 piece green pepper
3-4 tablespoon oil
1 dessertspoon pepper paste

Nutritional information

2195
ENERGY
518
CALORIES
31.7 g
CARBS
5.7 g
SUGAR
30.3 g
TOTAL FAT
31.0 g
PROTEIN

Alinazik Kebab

Cuisine:
  • 60 Minutes
  • Serves 4
  • Medium

Directions

“Eggplant puree with yoghurt served with seasoned ground meat”

Alinazik kebab (or simply alinazik) is a specialty dish of the Gaziantep province of Turkey. The inspiration for this dish came from a trip to Gaziantep with Intrepid Travel, where I ate this at a local stall, and fell in love with the combination of flavours (and so I just had to create my own version, with a twist!). This smoky eggplant puree is a dream with rich lamb – and the yoghurt cuts through it all to provide a welcome tang. Sumac makes this dish – if you can’t find it at your supermarket try looking in a middle eastern supermarket.

 

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Steps

1
Done

Put the minced lamb and oil in the pan

2
Done

Peel the onion and wash it and then chop it cubically and add it over the pan and fry all of them

3
Done

Divide these peppers to two slices and wash them and then clean their pits and chop it finely and then add it in the pan

4
Done

Wash the tomato and chop it cubically and add it in the pan

5
Done

When tomato release its water, add the pepper paste and then add the black pepper

6
Done

Grill on the embers the eggplant and then peel its skin and chop it cubically

7
Done

Peel the garlic and wash it and crush it

8
Done

Put the yoghurt and garlic in the bowl

9
Done

Warm the eggplant

10
Done

Remove the eggplant from the oven

11
Done

Pour the yoghurt with garlic over the eggplant and mix all of them

12
Done

Add the salt and black pepper

13
Done

Put the eggplant puree with milk and minced lamb over previous mixture

14
Done

Tarnish it with tomato and green peppers

15
Done

It is ready to serve. Enjoy your meal.

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Yes, who is blogging? Hey, I'm Alice, a food blogger of heart and a Fresh eater by the way. :) "You should not cook to eat it, you should cook to love it."

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