Ingredients with Measurements:
- 1 lb ground lamb
- 1 large eggplant
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup plain yogurt
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplant into 1/2 inch slices and brush with olive oil.
3. Grill eggplant slices for 3-4 minutes on each side until tender and slightly charred.
4. In a mixing bowl, combine ground lamb, chopped onion, minced garlic, paprika, cumin, salt, and black pepper. Mix well.
5. Divide lamb mixture into 4 portions and shape into oval patties.
6. Grill lamb patties for 4-5 minutes on each side until cooked through.
7. In a food processor or blender, combine yogurt, tahini, lemon juice, minced garlic, salt, and pepper. Blend until smooth.
8. To assemble, place grilled eggplant slices on a plate and top with a lamb patty. Spoon garlic sauce over the top of the lamb patty.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 33g
Carbohydrates: 10g
Protein: 22g
Sodium: 630mg
Sugar: 4g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for lamb
- Greek yogurt can be substituted for plain yogurt
- Lime juice can be substituted for lemon juice
- Minced shallots can be substituted for onion
Variations:
- Add chopped fresh herbs such as parsley or mint to the lamb mixture
- Serve with pita bread or rice
- Top with chopped tomatoes or cucumbers for added freshness
Tips and tricks:
- Make sure to brush the eggplant slices with olive oil to prevent sticking to the grill
- Use a meat thermometer to ensure the lamb patties are cooked to an internal temperature of 160°F
- Let the lamb patties rest for a few minutes before serving to allow the juices to redistribute
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a bed of fresh greens or with a side of roasted vegetables.
Garnishes:
Sprinkle with chopped fresh herbs or a drizzle of olive oil.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Roasted vegetables, rice pilaf, or a Greek salad.
Troubleshooting advice:
If the lamb patties are sticking to the grill, brush with a little more olive oil or use a non-stick grill pan.
Food safety advice:
Make sure to cook the lamb patties to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Alinazik kebab is a traditional Turkish dish that originated in the Gaziantep region. It is typically made with grilled eggplant, ground lamb, and a garlic yogurt sauce.
Flavor profiles:
This dish has a smoky and savory flavor from the grilled eggplant and lamb, with a tangy and creamy garlic yogurt sauce.
Serving suggestions:
Serve with a side of pita bread or rice for a complete meal.
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Region: Turkish