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Ali Nazik Kebab With Kofta


Ali Nazik Kebab With Kofta Ali Nazik Kebab With Kofta


For the eggplant base;

  • 5 large eggplants,
  • 6 tablespoons of plain yoghurt,
  • 1 large clove of garlic,
  • Salt to taste.

For meatballs;

  • 400 g medium fat ground beef,
  • 1 small onion, grated,
  • 1 carrot, grated,
  • 1 handful of chopped parsley,
  • 2 cloves garlic, grated,
  • 1 egg,
  • 2 tablespoons of breadcrums,
  • 1’2 tsp black pepper,
  • 1/2 tsp cumin,
  • Salt to taste,
  • Vegetable oil for frying.

For sauce;

  • 1 tbsp butter,,
  • 1 tsp ground chilli,
  • Chopped parsley for topping.


  1. Roast the aubergines directly on the cooker, or put a sheet of greasy paper on the cooker and cook until softens at 200 degrees in the oven,
  2. For meatballs, take all the ingredients other than the oil in a deep bowl and knead well and shape to the desired size and shape,
  3. Pour the oil in a large frying pan, heat and fry the koftas in medium heat (increase or decrease the heat according to the situation),
  4. Peel the aubergines while the koftas are frying,
  5. Mix the chopped eggplant, yoghurt, grated garlic and salt in a bowl,
  6. Share the mixture to serving dishes,
  7. Place the koftas on top,
  8. For the sauce heat bytter in a sauce pan,
  9. Add into the chilli and stir well, remove from heat,
  10. Pour the sauce over the koftas,
  11. Sprinkle with chopped parsley.

Bon Appetit…



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