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A plate of Alinazik Kebab featuring tender lamb cubes over smoky roasted eggplant and garlic yogurt puree.

Authentic Turkish Alinazik Kebab (Lamb over Eggplant Puree)

620kcal
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Prep 15 minutes
Cook 45 minutes
Total 1 hour
A classic Turkish kebab featuring tenderized lamb pieces served over a bed of smoky roasted eggplant mashed with garlic yogurt.
Servings 2 people
Course Main Course
Cuisine Turkish

Ingredients

For the Meat Topping
  • 14 oz Lamb meat (leg or shoulder, cubed)
  • 1 large Yellow onion (finely chopped)
  • 1 medium Green pepper (Cubanelle or Anaheim), chopped
  • 2 medium Tomatoes (grated)
  • 1 tbsp Tomato or Turkish red pepper paste (Salça)
  • 1 tbsp Vegetable oil (for sautéing)
  • 1 tbsp Hot water (as needed)
  • 1 tsp Salt
  • 1 tsp Aleppo pepper (or Red pepper flakes)
  • ½ tsp Ground black pepper
For the Eggplant Base
  • 3 large Eggplants (Globe or Italian)
  • 1 cup Plain Greek Yogurt (Full Fat)
  • 2 cloves Garlic (minced)
  • 1 tsp Salt (to taste)

Equipment

  • Pressure Cooker (Düdüklü): Essential for achieving that ultra-tender lamb texture in record time.
  • Large Skillet: For sautéing the aromatics and finishing the meat sauce.
  • Mixing Bowl: For preparing the garlicky yogurt-eggplant base.
  • Fork or Potato Masher: To ensure your roasted eggplant is perfectly smooth before mixing.

Method

  1. Heat some oil in a pressure cooker. Sauté the lamb cubes until browned. Add a small amount of water, close the lid, and cook on low heat until the meat is "lokum" tender.
    Sautéing onions and green peppers in a pan for the meat topping.
  2. In a separate pan, sauté the chopped onions and green peppers in oil until softened.
    Sautéing onions and green peppers in a pan for the meat topping.
  3. Add the grated tomatoes to the onions and cook until the juices reduce. Stir in the tomato paste and sauté for another minute.
    Adding fresh grated tomatoes to the sautéed onions and peppers.
  4. Add the cooked lamb (and its juices) into the tomato mixture. Pour in a splash of hot water, add the spices, and let it simmer until it reaches a thick, saucy consistency.
    Combining tenderized lamb with a rich tomato and pepper paste sauce.
  5. Roast the eggplants in the oven (at 200°C/400°F) or over an open flame until the skins are charred and the insides are soft.
    Roasting whole eggplants until charred for a smoky puree base.
  6. Peel the roasted eggplants and mash them thoroughly with a knife or fork until they form a smooth pulp.
    Peeling charred eggplant skins and mashing the soft flesh.
  7. In a bowl, whisk the yogurt with minced garlic and salt. Mix in the mashed eggplant until well combined.
    Whisking mashed roasted eggplant with thick garlic yogurt and salt.
  8. Spread the creamy garlic-eggplant mixture evenly onto a serving plate.
    Spreading a smooth layer of garlic yogurt eggplant base on a serving dish.
  9. Top the eggplant base with the warm lamb and its rich sauce. Serve immediately.
    Plating the final Alinazik kebab by adding hot meat sauce over the cool base.

Nutrition

Serving1servingCalories620kcalCarbohydrates23.2gProtein34gFat27.7gSaturated Fat10gPolyunsaturated Fat5.9gMonounsaturated Fat10gCholesterol98mgSodium141mgPotassium1176mgFiber8.5gSugar14.3gVitamin A821IUVitamin C27.1mgCalcium120mgIron3.4mg

Video

Notes

For the most authentic smoky flavor, roast the eggplants directly over a gas flame or on a grill until the skin is charred and the inside is soft. If you're using an oven, pierce the eggplants with a fork and broil them at 450°F (230°C), turning occasionally. To keep the eggplant puree creamy and white, mix it with the garlic yogurt immediately after mashing while it's still warm.

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