Ali nazik gets confused with hünkâr beğendi, but they are different: beğendi has béchamel, ali nazik has yoghurt. That makes ali nazik lighter, sharper and quicker. The common ground is charred aubergine, and in both it has to be done over a flame.
Ingredients
For the aubergine mixture
For the meat
For the top
Method
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Char the aubergines
Turn them over a flame or in a 240 degree oven until the skins blacken, then peel and drain them.
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Make the base
Chop the aubergines roughly with a knife and mix with the strained yoghurt, garlic and salt. Do not use a blender, the texture should stay.
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Fry the meat
Fry the diced lamb in butter over a high heat for 15 minutes, until it takes its liquid back up and browns.
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Add the vegetables
Add the tomato and pepper and cook for 8 minutes, then add the salt and pepper.
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Build the plate
Spread the aubergine base on the plate and put the meat in the middle.
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Pour over the butter
Melt the butter, stir in the pepper flakes and drizzle it over.
Tips
- Do not blend the aubergine; ali nazik should have texture, not be a purée.
- The yoghurt base should be at room temperature. Yoghurt straight from the fridge splits when the hot meat lands on it.
- Drain the aubergine thoroughly or the base turns runny and spreads across the plate.
Nutrition
Values are per serving and approximate.