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Seasoned and spiced lamb gets served over a bed of smoky, creamy and garlicky whipped eggplant in this recipe for Turkish Ali Nazik. Enjoy it with some grilled flatbread for a showstopper appetizer at your next dinner party or with some rice pilaf and garden salad as a main course. The combination of flavours and textures is irresistibly delicious and will keep you going back for more.

What is Ali Nazik?
Ali Nazik is a traditional Turkish dish originating in the Gaziantep region in southeastern Turkey. The dish and name, “Ali Nazik,” given to it, which roughly translates to “gentle Ali” or “delicate Ali” in Turkish, is believed to have originated during the Ottoman Empire when it was prepared for a sultan or dignitary who gave it high praise and described it as “gentle” or “delicate”, likely referring to the texture and taste.
There are many variations of the dish but it most commonly consists of two main components: a seasoned lamb topping and a bed of whipped eggplant. Sometimes cubed lamb shoulder is used and other times the recipe calls for ground lamb. Sometimes the lamb is grilled over charcoal and other times it’s browned in a pan. Sometimes the lamb is cooked with a rich butter sauce and other times the butter sauce is prepared separately. Sometimes the eggplant is grilled over charcoal and other times its roasted in the oven. I could go on but I think you get the point.
Although the spiced lamb and eggplant spread tastes great on their own, Ali Nazik tastes best when you get a bit of everything in each bite. The garlicky, smoky, creamy and cool eggplant spread only serves to enhance the savoury, spicy, and buttery lamb it’s served under. Even more so when served with charred chile peppers, tomatoes and fresh parsley.

Ingredients You Need for Ali Nazik
For the Eggplant Spread:
- Eggplant: I used small-sized globe eggplants but you can substitute just about any variety you like or is in season near you. I recommend using smaller to medium-sized eggplants because they will cook much more quickly and evenly than large ones.
- Yogurt: The type of yogurt you use is crucial and will make or break the flavour and consistency of your eggplant spread. I used a 5% fat Greek-style yogurt because it’s thick, velvety and creamy. I do not recommend using plain yogurt because it has too much moisture and will result in a very loose or watery eggplant spread.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!


For the Spiced Lamb:
- Lamb: I used ground lamb but you can substitute cubed lamb shoulder. You can also substitute ground beef, turkey or chicken depending on your preference or what you have on hand.
- Red Bell Pepper: For some sweetness and colour, sauté the lamb with some finely chopped red bell pepper.
- Paprika: This will give the lamb and butter a beautiful red colour.
- Tomato Paste: Add some tomato paste to the lamb for depth of flavour and to intensify the red colour.
- Sumac: Finishing the dish with a dash of sumac will add colour, flavour and acidity to the dish.
- Fresh Parsley: Garnishing the Ali Nazik with fresh parsley will give it a pop of colour and add some freshness to the dish. I personally like to leave the parsley leaves whole but you can finely chop them as well.
- Crushed Red Pepper Flakes: If you like spice, try seasoning the lamb with some crushed red pepper flakes. I like to add the red pepper flakes as a garnish in case some people don’t like it spicy.
- Butter: One of the things that makes Ali Nazik so delicious is the addition of butter at the end of the cooking process. The butter melts into the meat, giving it a luxurious flavour, while soaking up the colours and flavours of the paprika and tomato in the process. You can substitute extra-virgin olive oil if you don’t want to use butter.
- Green Chile and Tomato: It’s optional, but serving the Ali Nazik with some charred green chile peppers and tomatoes is a match made in heaven. The smokiness from the vegetables echoes the flavours of the eggplant and work so well together.

Why You’ll Love This Recipe
- Delicious: The combination of the creamy and garlicky eggplant spread with the spiced lamb is irresistibly delicious and keeps you going back for more. It’s smoky, garlicky, spicy, savoury, creamy, and perfectly balanced.
- High-Protein: Ground lamb is an excellent source of protein and super easy to prepare. Paired alongside the eggplant, which is high in fibre, this dish will keep you feeling full without weighing you down.
- Simple Ingredients: You only need a few pantry staples and fresh vegetables to create this recipe.
- Customizable: Easily adjust the spice level or substitute ingredients to suit your taste and dietary needs.
- Make it in Advance: You can prepare the eggplant spread and spiced lamb in advance and reheat it when ready to serve.
Substitution Ideas
- Eggplants: You can use any variety of eggplant that is available to you or in season. I recommend smaller sized eggplants because even though they have less flesh, they will cook more quickly and evenly than larger ones.
- Lamb: You can use ground lamb, cubed lamb shoulder, ground beef, ground chicken, or even ground turkey for a leaner option.
- Dairy: Substitute tahini instead of yogurt and olive oil instead of butter to make this dish dairy-free, Whole30 and Paleo.
- Spices: You can add a dash of ground cumin or ground coriander to the lamb for a different flavour profile.
- Red Pepper Paste: Add a spoonful of red pepper paste in along with the tomato paste for even more flavour.


What to Serve with Turkish Ali Nazik
- Pair the Ali Nazik with warm flatbread, such as pita, lavash or even flour tortillas for scooping up the delicious eggplant and lamb.
- Serve alongside a side of rice pilaf or bulgur for a complete meal.
- Enjoy the Ali Nazik with a fresh shepherd’s salad.
Reheating Suggestions
Add the cold lamb mixture to a skillet and set it over medium heat. Cook, stirring regularly, until the mixture is warmed through. You can add a splash of water to prevent the meat from drying out. You can also add a spoonful of butter at the end to recreate the butter sauce.

Recipe FAQs
1. Can I make Turkish Ali Nazik ahead of time?
Yes! You can prepare the eggplant purée and meat topping in advance. Store them separately in airtight containers in the refrigerator for up to 3 days. Reheat the lamb just before serving.
2. Is Ali Nazik gluten-free?
Yes, the recipe is naturally gluten-free. Just ensure that all packaged ingredients are also certified gluten-free, if necessary. Also be sure to serve it with a gluten-free flatbread of your choice.
3. Can I Make it Dairy-Free?
Yes! The flavour profile will be slightly different but you can substitute tahini, water and lemon juice instead of yogurt to make the eggplant spread dairy-free. You can also substitute extra-virgin olive oil instead of butter to make the lamb topping dairy-free.


Turkish Ali Nazik (Spiced Lamb with Whipped Eggplant)
Ingredients
For the Eggplant Spread:
- 2 medium-sized globe eggplants
- 2 cloves garlic, finely grated
- ¼ teaspoon kosher salt, plus extra as needed
- 1 cup full-fat Greek yogurt, substitute fat-free
For the Spiced Lamb:
- 2 long hot green chile peppers
- 1 vine-ripened tomato
- 1 tablespoon extra-virgin olive oil
- 1 pound ground lamb, substitute cubed lamb shoulder or ground beef
- ½ red bell pepper, finely chopped
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt, plus extra as needed
- ¼ teaspoon freshly-cracked black pepper, plus extra as needed
- ¼ cup water, plus extra as needed
- 2 tablespoons grass-fed butter
- ½ teaspoon sumac, for garnish
- ¼ teaspoon crushed red pepper flakes, optional
- 1 tablespoon fresh parsley leaves, for garnish
- Grilled flatbread or tortilla, for serving
Instructions
For the Eggplant Spread:
- If using a grill or oven, preheat it to 450F. If using a gas stovetop, set it to a medium-low heat.
- Poke the eggplants all over with the tip of a knife and place them onto the grill. If using an oven, place the eggplants onto a sheet pan lined with parchment paper. If using the stovetop, place the eggplants onto a wire rack and set it directly over the flame.
- Cook the eggplants, flipping them 2 or three times, until blackened all over and very soft in the middle. Depending on the size of the eggplants, the entire process will take between 30 and 40 minutes total on a grill or in the oven. On a stovetop it will take between 15 and 20 minutes.
- Transfer the eggplants to a wooden board and let them cool for a few minutes before peeling off the charred skin. Discard the tops of the eggplants and finely chop the flesh until it forms a smooth paste. Transfer the eggplant to a bowl along with the garlic and a pinch of salt. Mix thoroughly to combine and set aside at room temperature for at least 10 minutes. Discard any excess liquid.
- Add the yogurt to the eggplant and mix well to combine. Taste for seasoning and adjust with salt or garlic as desired. Cover and refrigerate until ready to serve.
For the Spiced Lamb:
- If using a grill, place the chile peppers and tomato onto the grill grates and cook, flipping once or twice, until just charred all over, around 5 minutes total. If using a stovetop, place the chile pepper and tomato onto a wire rack, place it directly over a medium flame and cook, turning often, until just charred all over, around 5 minutes total. Slice the chile into thirds and tomatoes into wedges. Transfer the vegetables to a plate and set aside until ready to serve.
- Preheat a frying pan over medium heat. Add the olive oil and heat it until shimmering. Raise the heat to medium-high, add the ground lamb and cook, crumbling it into small pieces with a spatula, until browned, around 8 minutes. Add the red bell pepper, tomato paste, paprika, salt and pepper and cook, stirring until incorporated, around 2 minutes. Add the water and cook, lifting any brown bits off the bottom of the pan, until almost fully evaporated, around 3 minutes. Add the butter and cook, stirring, until melted, around 2 minutes. Remove the pan from the heat, taste the mixture for seasoning and adjust with salt and pepper as desired.
- To serve, spread the reserved eggplant onto a platter and top with lamb mixture. Arrange the charred green chiles and tomatoes around the edge of the platter and garnish everything with sumac, red pepper flakes and parsley. Serve immediately with grilled flatbread or tortillas.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.

About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Magnificent recipe! We loved it! Easy a delicious!