Ingredients with Measurements:
- 1 lb ground lamb or beef
- 2 medium eggplants
- 2 cloves garlic, minced
- 1/4 cup plain Greek yogurt
- 1/4 cup tahini
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
For the Alinazik Kebab:
1. Preheat the grill or grill pan to medium-high heat.
2. Slice the eggplants lengthwise into 1/2 inch thick pieces. Brush with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes on each side until tender and slightly charred.
4. In a mixing bowl, combine the ground meat, minced garlic, paprika, cumin, salt, and pepper. Mix well.
5. Shape the meat mixture into small oblong shapes, about 2 inches long.
6. Grill the meat kebabs for 4-5 minutes on each side until cooked through.
7. To assemble the dish, place the grilled eggplant slices on a serving platter. Top with the meat kebabs.
For the Tahini Sauce:
1. In a food processor or blender, combine the Greek yogurt, tahini, lemon juice, and a pinch of salt. Blend until smooth.
2. Drizzle the tahini sauce over the meat kebabs and eggplant slices.
3. Garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 430
Fat: 35g
Protein: 23g
Carbohydrates: 10g
Fiber: 4g
Sugar: 4g
Sodium: 170mg
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of lamb or beef.
- If tahini is not available, peanut butter can be used as a substitute.
Variations:
- Add chopped tomatoes and cucumbers to the dish for a refreshing twist.
- Serve with warm pita bread or rice.
Tips and tricks:
- To prevent the eggplant from becoming too oily, lightly brush with olive oil instead of drenching it.
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
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:
Arrange the grilled eggplant slices and meat kebabs on a large platter for a beautiful presentation.
Garnishes:
Fresh parsley or chopped cilantro can be used as a garnish.
Pairings:
This dish pairs well with a crisp salad or roasted vegetables.
Suggested side dishes:
Warm pita bread or rice are great side dishes for this recipe.
Troubleshooting advice:
- If the eggplant is not cooked through, grill for an additional 1-2 minutes on each side.
- If the meat kebabs are falling apart on the grill, add an egg to the meat mixture to help bind it together.
Food safety advice:
Make sure to cook the meat kebabs to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Alinazik Kebab is a traditional Turkish dish that originated in the Gaziantep region of Turkey. It is typically made with grilled eggplant, ground meat, and a yogurt sauce.
Flavor profiles:
This dish has a smoky and slightly spicy flavor from the grilled meat and paprika. The tahini sauce adds a nutty and tangy flavor to the dish.
Serving suggestions:
Serve this dish with a side of warm pita bread or rice for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish