Ali Nazik (Roasted Eggplant topped w/ Seasoned Ground Beef)

A creamy, savory and flavorful entree, Ali Nazik is light and delicious. A traditional Turkish dish, it tastes and looks like a work of art.

I have tried many variations of Ali Nazik and I must admit that they were all good in their own unique way. I’ve even created my own recipe for Ali Nazik because I find it to be such a beautiful dish.

Through my Turkish cooking course, I have learned one of several ways to make Ali Naziik. This one is delicious because the ground beef is savory and rich and complimented by the eggplant and yogurt.

Here’s the recipe:

  • 2 lbs eggplant (the long, thin variety)
  • 1 lb ground beef
  • 1 medium-sized red pepper (sweet or bell diced)
  • 1 medium-sized green pepper (sweet or bell diced)
  • 2 small tomatoes (peeled, de-seeded and diced)
  • 1 TBSP olive oil
  • 1 TBSP sunflower oil (or any plain oil)
  • 1 TBSP tomato paste
  • 1 lemon (juiced)
  • 4 garlic cloves (minced)
  • 16 oz suzme yogurt (or any thick yogurt)
  • salt & pepper (to taste)

Preparation:

Preheat the oven for 375F.

Place the eggplant on a baking sheet and roast for 45-60 minutes, or until the eggplant is tender.

Peel the eggplant and dice into small pieces.

In a large bowl, whisk the yogurt until it is smooth.

Using a mortar & pestel (or finely mincing it with a knife) crush the garlic cloves.

Add the garlic to the yogurt and stir until well combined.

Season with salt and pepper (to taste) and squeeze in the lemon juice.

Stir in the eggplant and set aside.

Peel the tomatoes.

Dice the peppers and tomatoes.

In a small frying pan sauté the ground beef until browned.

Add the olive oil and sunflower oil and continue to cook the beef.

Add the diced red and green peppers and cook until tender.

Then add the peeled and chopped tomatoes, tomato paste and season with salt and pepper (to taste). Sauté everything together for another 5 minutes.

Slightly warm the eggplant and yogurt mixture and then pour it onto a large platter.

Pour the beef mixture over the center of the eggplant and yogurt.

Serve and enjoy.

Afiyet Olsun!

 

Simple Homemade Babaganoush (Roasted Eggplant with Garlic & Creamy Yogurt)

Roasted eggplant and garlic mixed with a thick creamy yogurt makes for a delicious and simple meal or appetizer. Simply delicious babaganoush.

Roasting eggplant is so simple. You literally pop it in the oven and let it roast and then the skin peels off so easily to make preparing any eggplant dish so simple. Paired with roasted garlic, it makes this dish so flavorful.

My recipe is a twist on the traditional Turkish babaganoush recipe. With a few extra spices and a little flavorful tahini, it’s delicious and packed with flavor.

Here’s a video of my home kitchen preparation of babaganoush. Check it out below.

Here’s the recipe:

Simple Homemade Babaganoush

  • 2 large eggplant
  • 1 head of garlic
  • 3 TBSP & 1 tsp olive oil
  • 3 TBSP (heaping) suzme yogurt (or any thick yogurt)
  • 1 TBSP tahini
  • 1 tsp red pepper flakes
  • 1 tsp black pepper
  • 2 tsp cumin
  • 2 tsp dried oregano
  • salt (to taste)
  • 2 TBSP fresh parsley (optional garnish)

Preparation:

Preheat the oven for 200C of 392F.

Rinse and dry the eggplant. Coat with 1 TBSP of olive oil and place on a baking sheet.

For the roasted garlic, cut off the top part of the head of garlic (just enough to reveal the cloves. Drizzle with 1 tsp olive oil and salt and wrap in a piece of foil. Place on the baking sheet with the eggplant.

Roast the eggplant and garlic in the oven for 45-60 minutes.

Allow the eggplant to cool and then peel off the skin. Then chop it into bite size pieces and set aside.

Open the garlic packet and squeeze out about 6 cloves (it will be very soft). Mince the garlic and add to the eggplant.

Squeeze the juice of one lemon into the eggplant.

Add salt, black pepper, cumin, oregano, red pepper flakes and 1 TBSP of olive oil. Mash gently with a fork and then stir.

Then add the yogurt and stir.

Serve in a nice dish and garnish with parsley, red pepper flakes and a drizzle of olive oil.

Enjoy!

Bon Appetit!

Tavuklu Pilav (Tender Chicken Rice Pilaf)

Fluffy and flavorful rice with tender chickpeas and large pieces of flavorful chicken piled on top. It’s so good and such a simple dish.

It it all starts with a whole chicken and a big stock pot. This is a beautiful sight to see. It reminds me of watching my mom do this as a kid. The end product was always delicious. So I’m convinced, that if you start with a whole chicken in a big pot of water, you’re off to a good start. The chicken is boiled in the salted water until it is done and then its slathered with a saffron yogurt and roasted until tender. The chicken alone is worth trying but then when you have the fluffy rice and chickpeas, it’s divine!

Here’s the recipe:

  • 1 whole chicken (2 kilos)
  • 1.5 c frozen chickpeas
  • 4.5 c white rice
  • 2 TBSP sunflower oil
  • 1 TBSP olive oil
  • 2 small red onions (peeled)
  • 2 TBSP suzme yogurt (or any thick yogurt — e.g. Greek yogurt)
  • 0.5 TBSP saffron
  • salt & pepper (to taste)

Preparation:

Place the whole chicken in a large stock pot with 2 peeled red onions. Season with salt, cover with water and boil for 1 to 1.5 hours. Note: Skim the fat off the top occasionally during the cooking process.

Soak the rice in a large bowl for 10-15 minutes. Then drain, rinse and drain the rice again. Set aside.

In a small bowl, mix together the yogurt, 1 TBSP of sunflower oil and saffron. Set aside.

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When the chicken is done cooking, remove it from the pot and place on a baking sheet. Drain the broth through a sieve and then put the broth back in a pot.

Rub the yogurt mixture over the chicken (front and back) then place in the oven for approximately 30 minutes or until lightly browned.

While the chicken is in the oven, prepare the rice.

In a large stock pot, add 1 TBSP of olive oil and 1 TBSP of sunflower oil. Add the rice and stir for 2-3 minutes until the rice is toasted. Add the chickpeas and then pour over the chicken broth (approximately 10-12 cups or enough to cover the rice). Season with salt and pepper, stir and bring to a boil.

Reduce the heat to medium low and cook for 20 minutes or until the rice is tender and fluffy.

Remove the chicken out of the oven and using two forks, shred the chicken off the bones into large pieces.

To serve, place the rice on a large serving dish. Place the large pieces of shredded chicken on top of the rice. Enjoy!

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Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatları Eğitim Merkezi. For more information or to take a class, visit their website