Ali Nazik with Beef Strips
Ali Nazik is one of my favorite dishes to make and enjoy during the summer. Its refreshing yogurt base, fiber-rich roasted eggplant, and protein-packed meat make it one of those rare meals that is both incredibly satisfying and genuinely nourishing.
For me, Ali Nazik has always been a dish made with a minced beef and tomato paste topping. Although I also have variations such as Chicken Ali Nazik, Vegetarian Ali Nazik, and even Artichoke Ali Nazik, the classic minced meat version is what first comes to mind whenever I think of this dish. Interestingly, though, every time I order Ali Nazik at a kebab restaurant, it comes with strips of meat instead of minced beef. Each time I tell myself, "This version is delicious too. I should make it like this sometime." And then I never do.
This summer, I've decided to break that cycle. From now on, my Ali Nazik will be topped with tender strips of beef. If you'd like to join me, I highly recommend giving this wonderful recipe a try.
I used beef, but if you enjoy lamb and have access to good-quality cuts, it works beautifully as well. For beef, tenderloin, ribeye, or topside are all excellent choices. If you're ever unsure which cut to buy, simply tell your butcher what you're planning to cook and ask for their recommendation. A knowledgeable and trustworthy butcher will always be able to suggest the best cut for the job.
Ali Nazik is one of those dishes that doesn't really need a starchy side like rice or potatoes. In my opinion, the perfect accompaniment is a fresh Gavurdağı salad made with ripe tomatoes, cucumbers, peppers, walnuts, and herbs.
Since Ali Nazik is served with both warm and cold components, it may seem like it can't be prepared ahead of time, but that's not the case. You can prepare the yogurt and eggplant mixture in advance and keep it refrigerated, then simply reheat the meat just before serving. The result tastes just as fresh as if everything had been made at the last minute.
Enjoy!
Ingredients
- 4 large eggplants,
- 800 g beef, cut into thin strips,
- 1 green pepper,
- 1 tomato,
- 4 tbsp olive oil,
- 1 tsp ground red pepper (sweet paprika or Turkish red pepper),
- 1/2 tsp Turkish red pepper flakes,
- Black pepper,
- 500 g plain yogurt,
- 1–2 cloves garlic, crushed,
- Salt to taste.
Preparation
- Roast the eggplants until completely tender, then set them aside to cool,
- Meanwhile, cut the beef into thin strips,
- Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until it releases its juices and the liquid has completely evaporated,
- Cover the pan and continue cooking, stirring occasionally, until the meat is tender,
- Add the finely diced green pepper and tomato, and cook until softened,
- Season with salt, black pepper, red pepper flakes, and ground red pepper. Stir well and remove from the heat,
- Peel the roasted eggplants and mash the flesh,
- Add the yogurt, garlic, and salt, then mix until well combined,
- Spread the eggplant and yogurt mixture onto serving plates,
- Top with the cooked beef,
- If desired, heat a little olive oil with some ground red pepper and drizzle it over the top before serving.
Enjoy!