Kabab Ali Nazek
Kabab Ali Nazek
Description
Experience the rich flavors of Turkish cuisine with this homemade Kabab Ali Nazik recipe, featuring succulent kebabs over a creamy roasted eggplant and pepper dip.
Ingredients
⇵
Kofta
Kofta Glaze
Mutabbal (Roasted Eggplant Dip)
Spiced Butter
Garnish
Instructions
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In a bowl add all kofta ingredients and knead really well for a good 5-7 minutes until a dough like texture forms and stringy strands are visible.
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Cover and refrigerate for at least one hour to rest and firm up.
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For the mutabbal, poke the eggplants all over with a knife or fork and grill on the stove. (for an easier take you can put it in the oven or air-fryer but direct fire gives the smokey flavor)
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Continue grilling until the eggplant skin is completely charred and the eggplant itself is soft and cooked through internally.
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Transfer into a plate or bowl then grill the bell pepper until charred as well.
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Cover with plastic wrap to cool slightly and steam, which will make peeling easier.
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Slice the eggplants in half and remove the pulp, placing it in a sieve to drain any excess liquid. Remove the skin and seeds from the bell pepper.
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Coarsely chop the bell pepper and eggplant with a knife until well combined.
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Place them in a bowl, add the remaining Mutabbal ingredients, mix well, and refrigerate until completely chilled.
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Mix all glaze ingredients together.
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Remove the beef from the refrigerator and begin shaping the kofta onto skewers or in any desired shape. Moisten your hands with the glaze while shaping the kofta. Lightly brush the surface of the kofta with the glaze.
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Cook in an air fryer or a preheated oven at 200°C for 10 minutes, or they can be cooked in a pan. Remove from heat and let it rest while you prepare the dish.
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In a small skillet melt butter and add paprika. Let it sizzle for a minute then remove from heat.
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On a serving plate, spread the Mutabbal as a base, then top with the kofta.
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Drizzle with the spiced butter and garnish with parsley, toasted pine nuts, and pomegranates. Serve with bread or enjoy as is.
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