Description
Alinazik Kebap is a traditional Turkish dish featuring tender lamb cubes served on a creamy, smoky eggplant and yogurt mixture. This flavorful recipe highlights the combination of charred eggplant, garlicky yogurt, and rich sautéed lamb, finished with a buttery paprika drizzle for an authentic and satisfying meal.
Ingredients
Scale
Main Ingredients
- 500g lamb cubes
- 2 large eggplants
- 1 cup plain yogurt
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Roast Eggplant: Place the eggplants directly over an open flame on a gas stove or grill. Roast until the skins are completely charred and the eggplants become soft, which imparts a smoky flavor essential to the dish.
- Prepare Eggplant Mixture: Allow the roasted eggplants to cool slightly. Peel off the burnt skins and finely chop the flesh. Mash it well and combine with the yogurt and minced garlic until smooth. Season with a pinch of salt and mix thoroughly.
- Sauté Lamb: Heat a pan over medium heat and add the lamb cubes. Cook the lamb until it becomes tender and browned on all sides, seasoning with salt and pepper during cooking.
- Prepare Paprika Butter: In a small pan, melt the butter over low heat and add the paprika. Stir gently for a minute to infuse the butter with paprika flavor without burning it.
- Assemble the Dish: Spread the smoky eggplant and yogurt mixture evenly on a serving plate. Place the sautéed lamb cubes generously over the eggplant base.
- Finish and Serve: Drizzle the warm paprika butter over the lamb and eggplant. Serve immediately to enjoy the contrasting flavors and textures.
Notes
- Ensure the eggplant is roasted until very smoky but not bitter, as bitterness can affect the overall taste.
- You can substitute lamb with beef if preferred, but traditional Alinazik uses lamb.
- Use full-fat yogurt for creamier texture and richer flavor.
- Serve with warm flatbread or rice for a traditional experience.