Turkish Ali Nazik (Lamb Stew with Smoked Eggplant)

Name: Ali Nazik Kebab Recipe
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 1 lb Greek yogurt; 2 Eggplants; 2 cloves Garlic (minced); 1 teaspoon Kosher salt; 1 lb Lamb stew meat (cut into small pieces); 2 tablespoons Olive oil; 1 tsp Kosher Salt; ¼ teaspoon Black pepper; 1½ teaspoon Aleppo pepper; 1 teaspoon Oregano; 1 1/2 tablespoon Tomato paste; ½ cup Water

Ali Nazik is a classic Turkish dish from Gaziantep. Tender lamb stew is served over smoky eggplant and yogurt, and it’s usually enjoyed with bread or rice. Follow my recipe to recreate this beloved Turkish dish at home, it will transport you to the streets and restaurants of Istanbul.

Ali Nazik plated with a layer of creamy yogurt and smoked eggplant, topped with spiced lamb and chopped parsley.

Ali Nazik has always been one of those meals that feels special yet simple enough to make any time. The creamy yogurt and eggplant base with the savory topping is exactly the kind of balance I love in Turkish cooking. If you’re a fan of traditional Turkish meals, you’ll also love some of our other street food recipes on the blog like Adana kebab, chicken Doner Kebab, Turkish doner kebab, lahmacun, Iskender kebab and Beyti kebab, each one brings the taste of Turkey to your kitchen.

What is Ali Nazik?

This delicious Turkish dish has two main components. The first layer is smoked eggplant mixed with yogurt. The eggplant is charred over an open flame, similar to the method used for mutabal or baba ghanoush, then combined with thick yogurt. The second layer is tender lamb, stewed in a tomato based sauce with a few warm spices. Together, they create a deeply flavorful combination that has been loved for generations.

The name Ali Nazik is said to come from a story about a sultan who visited the Antep region and tasted this dish. He reportedly asked, “Whose delicate hand made this?” In Turkish, “delicate hand” is eli nazik, which is believed to have evolved into Ali Nazik over time.

Often served as a main dish, Ali Nazik is traditionally enjoyed with warm flatbread or rice, making it a comforting and hearty meal. It’s a beloved classic in Turkish cuisine that transforms simple ingredients into something truly special.

ali nazik ingredients: eggplants, greek yogurt, beef stew meat, olive oil, garlic, and spices

Ingredients Notes and Substitutions

Yogurt: Use thick whole milk plain yogurt (Greek style) to make this recipe. Alternatively, you can use regular whole milk yogurt as well.

Eggplants: Globe or Italian eggplants work best here. I don’t recommend Chinese eggplant as they don’t have much flesh after being charred. For the best flavor, it’s important to char the eggplants over an open flame or grill for a smoky taste that elevates the entire dish.

Garlic: Fresh garlic adds a mild punch to the yogurt and eggplant mixture.

Lamb stew meat: Lamb adds a rich, gamey flavor, while beef will provide a milder taste. If you don’t like the flavor of lamb, use beef stew meat instead. Whether you’re using beef or lamb, make sure the meat is cut into very small pieces.

Spices: Use Aleppo pepper, oregano, salt and black pepper. If you can’t find Aleppo pepper, substitute with a pinch of red pepper flakes.

Tomato paste: Tomato paste is used to deepen the flavor of the meat stew.

How To Make Ali Nazik

Step 1: Prepare the Eggplant Yogurt Base

To char the eggplants, you can use a gas burner or outdoor grill. For the smokiest flavor, roast the whole eggplants directly over an open gas flame, turning with tongs until the skin is fully blackened and the flesh is soft, this takes about 10 – 15 minutes.

Alternatively, you can grill them on a preheated outdoor grill for 15 – 20 minutes, turning occasionally until evenly charred and collapsed.

It’s possible to cook the eggplant in the oven, and while the final dish will be delicious, it’s going to lack that signature smoky flavor. If you decide to use the oven, roast the eggplants in a 450°F (230°C) oven for 35–45 minutes, turning once halfway through.

Once charred and cooked, the eggplants be wrinkled and soft. Let them cool slightly after charring, then peel off and discard the blackened skin without rinsing to preserve the deep, smoky flavor.

charred eggplant covered with plastic wrap and left to cool down

Mash the eggplant flesh using a fork until smooth. Make sure there are no chunks left. In a large mixing bowl, combine the mashed, smoky eggplant with the minced garlic, thick Greek yogurt, and salt. Use a spoon or spatula to gently fold the ingredients together until well incorporated and creamy. Set aside or refrigerate until ready to plate.

adding thick Greek yogurt to the eggplant puree

Step 2: Cook the Lamb

In a large pan over medium-high heat, sear the lamb until browned on all sides. Add olive oil and cook for 1 more minute, stirring occasionally.

cooking the square beef pieces to prepare Ali nazik recipe

Stir in the salt, black pepper, Aleppo pepper, and oregano. Add the tomato paste and cook for a few minutes to deepen the flavor.

adding salt, black pepper, Aleppo pepper, and oregano to the beef cubes

Add the water then stir to combine. Bring the mixture to a gentle simmer over medium heat. Once it simmers, reduce the heat to low, cover, and cook for about 1 hour. This allows the meat to become tender and the juices to thicken into a rich, flavorful sauce. If it gets too dry, add a splash of water and continue cooking until the meat is soft and coated in the spiced tomato mixture.

Step 3: Assemble and Serve

Spoon the eggplant and yogurt mixture onto a serving platter or individual plates.

Top generously with the warm lamb or beef stew.

Garnish with freshly chopped parsley and serve immediately, ideally with warm flatbread or rice on the side.

Serving Suggestions

Serve Ali Nazik with warm flatbread, lavash or pide bread. You can also have it with a side of rice pilaf to soak up the flavorful juices. A glass of ayran (a Turkish yogurt drink) complements the dish’s richness.

Turkish Ali Nazik served with creamy eggplant yogurt and flavorful beef stew.

Top Recipe Tips

I wait until the eggplant completely collapses and cools, whether on the grill, stovetop, or in the oven. That’s how you get that deep flavor and creamy texture.
After charring, I cover the eggplants for a few minutes so the skins come off easier. It’s a simple trick that saves time.
Whole milk Greek yogurt gives you the creamiest base. I’ve tried others, but nothing beats that richness.
Go low and slow with the meat. Give the meat time to get tender and soak up all the spices.
I always plate the yogurt and eggplant first, then spoon the warm meat on top right before serving. It keeps everything fresh and flavorful.

Rich, spiced beef stew layered over smoky eggplant and yogurt purée, garnished with parsley.

Frequently Asked Questions

What’s the difference between Ali Nazik and Hünkar Beğendi?

Both are Turkish eggplant-based dishes topped with meat, but Ali Nazik uses a yogurt and eggplant base, while Hünkar Beğendi is made with a creamy béchamel-style eggplant purée.

Can I use ground beef or lamb instead of stew meat?

Yes, you can! While traditional Ali Nazik uses small chunks of stew meat, ground beef or lamb is a quicker option and still delicious. Just brown the meat well and simmer with the spices and tomato paste for great flavor.