Hatay Ali Nazik (smoky aubergine and yoghurt purée with meat)
Ingredients
- 200 gDiced beef
- 200 gStrained yogurt
- 600 gEggplant
- 6 gGarlic
- 100 gButter
- 10 gSalt
- 10 gRed pepper flakes
- 20 gTahini
- 5 gGround black pepper
- 40 gParsley
- 40 gFresh mint
- 50 gRed bell pepper
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Eggplant47%
- Diced beef16%
- Strained yogurt16%
- Butter8%
- Red bell pepper 4%
- Fresh mint 3%
- Parsley 3%
- Tahini 2%
- Red pepper flakes 1%
- Salt 1%
- Garlic 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Char the aubergines in the oven, on the hob or in a tandır and let them cool. Peel them and mash the flesh into a purée.
Grate the garlic into the strained yoghurt and stir in the aubergine purée. If you like, add the tahini too and rest in the fridge.
Cut the meat into skewer-sized pieces and cook until its juices are absorbed.
Add 30 g of the butter, the salt and, if you like, the black pepper, and finish cooking the meat.
Spread the rested yoghurt mixture on a serving plate and put the hot meat in the middle.
Lightly fry the chilli flakes in the remaining butter and drizzle over the plate.
If you like, garnish with parsley, mint and kapya pepper; serve with warm pide or lavash.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1753 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026