Ali Nazik: Ground mutton (or lamb) with smoked eggplant

Ali Nazik literally means "gentle hand" in Turkish. According to legend, this dish was created for a Sultan in the Gaziantep Region of Turkey in the 16th century. He enjoyed the beautiful confluence of flavours and asked whose "gentle hand" had made this dish. Thus, this dish was born. Now and again, I come across a recipe that is spectacular, gorgeous to look at, with fabulous flavours and a crowd pleaser. This is that dish.

Pul biber, also known as Aleppo pepper, is a beautifully scented chilli pepper originating from Syria or Turkey, hence the two names. It is bright red and has a mild heat. It is that perfect pepper to add that touch of chilli and lots of fruity flavour to any dish. Here is brings alive the roasted eggplant and the ground meat. It is quick to temper in butter for richness and to extract the fruity flavours. The combination of ground meat and roasted eggplant is common in Mediterranean and Middle Eastern cuisine and varies from region to region. This combination is the most unique variation on the theme, and one that I truly enjoyed. The soft-cooked eggplant is topped with a spicy, crisp fried ground meat, splattered with creamy yoghurt and drizzled with Pul biber pepper cooked in butter. A rich and elegant dish that I could not stop eating. This is a fantastic cookbook by a British chef who specialises in cuisines from the Middle East and Turkey. It is filled with recipes for kebabs, stews, other Turkish favourites, and some more contemporary dishes. Everything I have cooked from this book has been fantastic; it is one of my favourite Turkish cookbooks.

For more wonderful recipes from this cookbook, click here.

Ingredients:

2 large eggplants

1 cup Greek yoghurt + 2-3 tablespoons for garnish

2 tablespoons olive oil

1 lb ground mutton. Can substitute ground lamb or chicken instead.

2 1/2 teaspoons chilli flakes, preferably Aleppo pepper flakes

2 teaspoons tomato paste, or 1 tomato puréed

1/2 teaspoon dried oregano

2-3 tablespoons butter

1/2 cup parsley, minced

1 teaspoon pepper

Salt, to taste

Pita bread or any flatbread

Prick the eggplant in a few places with a fork and roast it in the oven (the grill is always better) until soft and completely mushy, about 15 minutes. You know the eggplant is cooked when it is charred in spots and when you poke a skewer through it, it goes through without any resistance. Cool, peel off the charred skin, and mush the eggplant with your fingers. Be sure to collect the roasted juices from the eggplant; they are the most delicious part.

Mix the mashed eggplant with the 1 cup of yoghurt, pepper and salt to taste. Set aside.

While the eggplant is roasting, heat the oil in a large frying pan and add the ground meat. Sauté on medium heat until cooked, beginning to crisp, and turning golden. Be sure to continuously break up the meat to a fine crumble while it is frying, you do not want large lumps. Add the Aleppo pepper, tomato paste, oregano, pepper and salt and mix well. Taste and adjust the spice and salt. You want the meat to pop with flavours and have an excellent bright heat to them. Set aside.

To assemble, heat the eggplant till very hot. Heat the meat till it begins to crisp again. Layer the hot eggplant in a wide, shallow bowl or plate. Add the heated meat on top sprinkling it all over the eggplant, it does not need to be even. Splatter with the remaining yoghurt. Melt the butter in a small pot over a very low flame so as not to burn it. Add the Aleppo pepper to the heated butter and sizzle for 2-3 seconds; it burns very fast, and pour the hot oil over the meat and eggplant. Top with parsley and serve immediately with pita or other flat breads.