Alinazik Kebab Recipe
Ali Gentle Kebab of the Antep region is one of the famous kebab varieties with a geographical indication registered with its crispy buttered pita bread, roasted eggplant and ground meat made with chives. It has been the subject of many rumors about its name. The Arabic words ala = beautiful and gentle = kebab have turned into alinazik in time. The invitation brings elegance to your tables with its flamboyant presentation. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 15 min.
🕐 Cooking: 15 min.
| For the Eggplant Paste: | ||||
|---|---|---|---|---|
| Eggplant (Roasted Belt) | 3 | Qty | ||
| Garlic | 1 | Clove | ||
| Butter | 2 | Tbsp | ||
| Salt | 1 | Tsp | ||
| Strained Yogurt | 1 | Cup | ||
| For the Kebab: | ||||
|---|---|---|---|---|
| Liquid Oil | 1 | Tbsp | ||
| Water (Hot) | 4 | Cup | ||
| Powdered Red Pepper | 1 | Tsp | ||
| Pepper Paste | 1 | Rounded Tbsp | ||
| Salt | 1 | Tsp | ||
| Meat Cubes (Lamb Leg) | 500 | Grams | ||
| For the Eggplant Mixture: | ||||
|---|---|---|---|---|
| Garlic Yogurt Sauce (Filtration) | 1 | Bowl | ||
Instructions:
-
Pierce the eggplants from 5-6 places with the help of a toothpick and roast them in the largest chamber of your stove, turning them. If you wish, you can also roast it by baking at 200 degrees.
-
Cubed meat (or ground mince according to the original recipe) 1-2 tablespoons of vegetable oil in the pan you have heated for 2-3 minutes and add enough hot water to cover it. Cook your meat on medium heat for 30-35 minutes. Taste it by adding salt and powdered red pepper close to cooking.
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Put the roasted eggplants in a large freezer bag and let them cool.
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Make a deep scratch through the center of the cooled eggplants. Soak the eggplants, which you have separated from their shells by scraping with the help of a spoon, in salted, lemon and floury water for 1/2 hour.
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Purify the bitter water by squeezing the aubergines you have soaked in water between your 2 palms and take them on a cutting board and chop them coarsely.
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Heat the butter in a flat pan. Add the flour and fry until it foams and turns pink.
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Take the eggplants into the fried flour oil and fry them together for two or three minutes with a wooden spoon. Set aside and cool.
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Add 1-2 cloves of garlic crushed with 1 teaspoon of salt to the strained yogurt and whisk until you get a smooth consistency. Add the cooled eggplants to the yogurt and mix. Check your salt.
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Spread the eggplant paste on the serving plate. Open a pool in the middle and put the cooked meat. Serve hot, garnished with roasted tomatoes, roasted peppers, roasted onions and finely chopped parsley. Bon Appetit!
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Note: You can use a heated copper or metal plate for the hot presentation of the food.
Beef & Lamb Kebab
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