Authentic Alinazik Kebab Recipe | Smoky Eggplant & Tender Beef Delight from Gaziantep

lamb or beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat, while pork is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides more protein and creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is cost-effective.

pita bread

🥗Healthier: whole grain bread

💰Cheaper: tortillas

Whole grain bread adds fiber, while tortillas are often cheaper.

Preheat the oven to 180°C (356°F).

Make a few holes in the large eggplants with a thin knife and place them on a baking tray.

Roast the eggplants in the oven for about 40 minutes.

Cut 6 kg of beef into large cubes, ensuring they are not too small for the kebab.

Place the chopped beef into a large pot and add boiling water to pre-boil the meat for about 5 minutes, skimming off any foam that forms on top.

Remove the pre-boiled meat from the water and transfer it to a pressure cooker.

Add salt, soy sauce, ground red pepper, ginger, vegetable seasoning, black pepper, cumin, crushed garlic, vegetable oil, and 3 whole onions to the pressure cooker.

Mix all the ingredients well and add boiling water to cover the meat slightly.

Close the lid of the pressure cooker and cook on medium heat for about 45 minutes.

Check the eggplants; they should be soft and the skin should peel off easily.

Remove the roasted eggplants from the oven and scoop out the insides into a bowl after peeling them.

Drizzle salt, lemon juice, and olive oil over the warm roasted eggplant flesh and taste it.

Prepare the yogurt by draining excess water from 2 kg of strained yogurt in a strainer to achieve a thick texture.

In a pot, add vegetable oil and flour to make a bashimal-like sauce, stirring constantly until the flour changes color slightly.

Gradually add boiling water to the flour while stirring until a smooth consistency is achieved; add a pinch of salt and sugar, then set aside to cool.

Chop the eggplants slightly and add them to the yogurt along with the bashimal-like sauce and a bit of olive oil; mix well using a whisk.

Pour the yogurt and eggplant mixture into a serving tray and gently fold to achieve a homogeneous consistency.

Cook the meat on low heat in the pressure cooker for 1 hour until it is very tender.

Drain excess water from the meat and place it into a wide pot; add powdered demiglass sauce and boil for a few minutes, adjusting salt as needed.

In a pan, melt butter with a small amount of sunflower oil, then add crushed red pepper for flavor and color.

Pour the sizzling oil over the cooked meat and sprinkle with thyme.

Spread the yogurt and eggplant mixture on a serving plate, add plenty of meat on top, and drizzle with the meat's own sauce.

Cooking Techniques

Equipment Needed

Spice Level: