Dish

Alinazik Kebab

Turkish lamb stew with eggplant

Alinazik Kebab is made by first grilling the eggplant until it is tender and smoky. The eggplant is then mashed and mixed with yogurt, garlic, and a variety of spices. The ground lamb is then cooked with onions, garlic, and a variety of spices. The eggplant mixture is then spread on a plate and the lamb is placed on top. The dish is then served hot and garnished with fresh herbs.

Asian cuisine› Arab cuisine› Turkish cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Alinazik Kebab is believed to have originated in the southeastern region of Turkey, where it was first served by nomadic tribes. The dish is named after a woman named Alinazik, who is said to have created the dish for her husband.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains lamb.

Variations

There are many variations of Alinazik Kebab, with some recipes calling for the addition of tomatoes or peppers to the eggplant mixture. Some recipes also call for the use of beef or chicken instead of lamb.

Presentation and garnishing

Alinazik Kebab is typically served on a large plate, with the eggplant mixture spread on the bottom and the lamb arranged on top. The dish is often garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To make this dish even more flavorful, try adding a pinch of Aleppo pepper to the eggplant mixture.

Side-dishes

Alinazik Kebab is typically served with a side of bread or rice. It can also be enjoyed with a side of salad or grilled vegetables.

Drink pairings

This dish pairs well with a variety of Turkish wines, including Öküzgözü and Boğazkere. It can also be enjoyed with a glass of Raki, a traditional Turkish liquor.