Alinazik Kebap

🧂 Ingredients

• 500 g Lamb shoulder or leg, trimmed of excess fat and cut into 1.5-2 cm cubes
• 2 Large eggplants (about 500-600g total)
• 200 g Plain full-fat yogurt (preferably strained)
• 3 Garlic cloves, minced
• 60 g Unsalted butter
• 1 tbsp Tomato paste
• 2 tbsp Olive oil
• 1 tsp, or to taste Salt
• 0.5 tsp, or to taste Black pepper
• 0.5 tsp Optional: Red pepper flakes (pul biber)
• 2 tbsp Optional garnish: Fresh parsley, chopped

👨‍🍳 Instructions

1. 1

   Prepare the eggplant purée: Pierce the eggplants several times with a fork. Roast them directly over an open gas flame (medium-high heat) or under a broiler (highest setting), turning occasionally, until the skins are completely blackened and charred, and the flesh is very soft. This should take about 20-30 minutes. Alternatively, bake at 220°C (425°F) for 45-60 minutes, until very tender. Once charred, place the hot eggplants in a bowl and cover tightly with plastic wrap or a lid for about 10-15 minutes to steam. This loosens the skin. Carefully peel off the charred skin. Chop the eggplant flesh very finely or mash it with a fork. Transfer the mashed eggplant to a bowl. Stir in the yogurt, minced garlic, salt, and pepper until well combined and smooth. Taste and adjust seasoning. Set aside.

   ⏱️ 40 minutes
2. 2

   Cook the lamb: Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil and 30g of the butter in a large skillet or pan over medium-high heat until the butter is melted and shimmering. Add the lamb cubes in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the lamb on all sides until deeply browned and cooked through, about 8-10 minutes per batch. Remove the seared lamb from the skillet and set aside.

   ⏱️ 15 minutes
3. 3

   Finish the lamb sauce: In the same skillet, add the remaining 30g of butter. Once melted, add the tomato paste and cook, stirring constantly, for about 1-2 minutes until it darkens slightly and becomes fragrant. If using, stir in the red pepper flakes. Return the cooked lamb cubes to the skillet and toss to coat them evenly in the tomato paste mixture. Cook for another 2-3 minutes, allowing the flavors to meld.

   ⏱️ 5 minutes
4. 4

   Assemble and serve: Spoon a generous portion of the creamy eggplant-yogurt purée onto each serving plate, spreading it slightly. Top the purée with the sautéed lamb and tomato paste mixture. Garnish with chopped fresh parsley, if desired. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to Alinazik is the smoky flavor of the eggplant. Charring it directly over a flame or under a broiler is crucial.
• ✓Using strained yogurt will result in a thicker, creamier purée.
• ✓Ensure the lamb is seared properly in batches to achieve a good crust and prevent steaming.
• ✓Adjust garlic and salt to your personal preference.

🔄 Variations

• For a spicier version, increase the amount of red pepper flakes or add finely chopped fresh chili peppers to the lamb mixture.
• Ground lamb can be used instead of cubes for a quicker preparation, but ensure it's well-browned.
• Serve with a side of grilled tomatoes and peppers.

🥗 Nutrition

Per serving