05/19/2024
Âlâ nazik | Alinazik
Even though the Turkish Language Association’s (TDK) Turkish Dictionary defines “alinazik” as “a type of dish made with roasted eggplant, garlic yogurt, and ground meat,” and it is often referred to as “alinazik” in various regions, the original name is “âlâ nazik.” The word “âlâ” comes from Arabic and is an adjective meaning “good, very good.” The second “a” is relatively long. “Nazik” is derived from the Persian word “näzuk” and has five meanings. However, in this context, it means “requiring attention, needing care,” because the proportions of the ingredients and the consistency of the mixtures are crucial in this dish. In short, the kebab gets its name from the essential characteristics of its preparation and, of course, its taste.
“Âlâ nazik” is made with the white and low-seed Birecik eggplant. Thus, after being baked whole and unpeeled in an oven at high temperatures of around 400°-500°C, the eggplant is peeled and finely chopped with a knife. The eggplant’s colour does not darken, and its seeds do not disturb when eaten. A new yogurt mixture is prepared by combining equal parts strained and plain yogurt, to which crushed garlic, enough not to be overpowering, and a minimal amount of salt is added. Then the eggplant and yogurt are mixed and spread onto a plate. More fluid-strained yogurt is thoroughly whipped and drizzled over the mixture on the plate to a thickness of more than half a finger. Master chef Burhan Çağdaş emphasizes that the proportions and consistencies of the yogurt and garlic are critical for taste.
A skewer is prepared with a mixture of minced meat from all parts of the lamb. After being cooked over an oak coal fire, it is placed on top of the “âlâ nazik.” However, before this step, the plate needs to be slightly heated to lose the coldness of the eggplant. Then, butter with red pepper is drizzled over the kebab.
