Ali Nazik Recipes

ALI NAZIK RECIPE

Steps:

• The best way to roast your eggplant is over a coal fire or on a gas grill. Wash them, they pierce each one in several places with a thin skewer or toothpick. Lay them on the grill and leave them to roast. As the flesh inside softens, the eggplants will collapse. Turn them evenly to cook on all sides.
• Cut the tomato and pepper in quarters and lay the pieces on the grill next to the eggplants. Turn them as they brown.
• Chop the lamb into small, bite-sized chunks about the size of kidney beans. In a skillet, melt two tablespoons of the butter. Add the lamb and saute until tender. Let them release their juice.
• As the lamb cooks, add the vegetable oil, pepper paste, and salt and pepper. Cover the pan and reduce the heat to low. Let the lamb simmer gently until very tender. You may need to add a few teaspoons of water if needed.
• Your eggplants should be soft by now. Remove them from the grill. While they're still hot, run a knife down the length of each eggplant to open it up. Use a spoon to scoop out the warm, soft flesh.
• In a bowl, mix the plain yogurt, salt, and pepper. To serve your 'ali nazik,' cover the bottom of a platter with the eggplant and yogurt mash while it's still warm. Spoon the meat over the top and drizzle the oil and pan juices over it.
• You can add more melted butter if you wish. Garnish the plate with the grilled pepper and tomato pieces. Sprinkle the top with a pinch of chopped, fresh parsley.

ALINAZIK

Steps:

• Broil the eggplants and 6 of the green peppers in the oven until they are really soft.
• After cooling down, peel the outer layers, rinse the eggplants in water and lemon juice.
• Take off the excess water after the rinse, mince both the eggplants and the peppers, then mash them together.
• Add salt and 2 tablespoons of olive oil, stir well.
• Take off excess water from yogurt (make it'condensed'), add garlic, and mix it with eggplant-pepper paste.
• Add some red pepper.
• Chop the onion, and 2 green pappers, saute them in a deep pan with 2 tablespoons of olive oil.
• Add the ground beef, and stir until cooked.
• Add peeled and diced tomatoes, salt and black pepper, cook for 5 more minutes.
• In the service plate, put the ground beef mixture over the eggplant-pepper-yogurt paste.
• Decorate with chopped parsley.
• Serve with rice pilaf.