Another Turkish delicacy, Ali nazik kebabs, are from the Gaziantep province of Turkey. A puree of char-grilled or roasted eggplant is made and mixed with yogurt and is topped with regular beef or mutton mince. Hot butter is poured over it to make it extra delicious. It is usually served with rice pilaf and sauteed veggies. But goes well with Turkish bread as well as we have found out.
2 medium eggplants
1 large cubanelle pepper or regular green pepper
150 grams of medium or regular ground beef or mutton
1/2 cup of regular or Turkish yogurt at room temperature
2-3 cloves of garlic finely chopped or minced
1 tablespoon butter
1 teaspoon powdered red pepper
1/2 teaspoon powdered cayenne pepper
salt to taste
Method of Preparation:
Mix the yogurt with a bit of salt and chopped garlic. Keep aside. Boil the minced meat with salt and black pepper. I added in a bit of garlic as well. Make sure the water evaporates thoroughly.
Roast the eggplants and the Cubanelle pepper either in the oven or the stove. Pierce a few holes in the eggplants with the help of a fork. This will release the air that will build inside during roasting. For roasting in the oven just put the eggplants and the pepper on an oven proof dish and broil them for 20-25 minutes and 15 minutes each. Make sure to turn them in between so that they get roasted evenly. When the eggplant feels soft to the touch, it is done.
Peel off the skin of the eggplants and cut them in half. Take out the seeds from the middle and discard. Mash or cut the eggplant in pieces. Cut the pepper as well but first peel off the skin. Put both in a dish and cover with the yogurt mixture. Put the cooked meat on top.
In a small pan, melt the butter and add in the red and Cayenne peppers. When it starts to bubble, pour it on top of the meat. Serve warm.
Servings: 2-3 persons