Ali Nazik (lockdown version)
Updated: Feb 22, 2021
A very simple Turkish dish with which I've taken liberties...
Traditionally this is made with just roast aubergine and minced lamb. I had a bit of aubergine, some old celeriac and a green pepper - these get the roasting/blitzing treatment. I also had a rump steak - if there is one steak and two of you - or you want the meal to go over two days - dicing the steak up makes it go farther. Remember though, if it's quality beef it will only take a few minutes in the pan.
beef, or lamb, pork, chicken - MEAT - vegetarians, you could parboil then fry cubes of potato or sweet potato
sumac to dress
Watch the video
Put the aubergine, celeriac and green pepper on a roasting tray, drizzle with olive oil
Roast at 180ºC for about 40 minutes, or until they're soft
Put the roast veg into a bowl or jug
Add the lemon juice, a heaped tablespoon of tahini, garlic and a good glug of olive oil
Salt to taste
Dice the steak
Quarter or halve the tomatoes - depending on the size of them
Roughly chop the parsley
Heat oil in a frying pan and cook up the blitzed veg
Set aside and keep warm
In a hot frying pan heat up the oil and add the spices & oregano - don't let them burn!
Add the tomatoes and stir through the spices
Add the steak and stir through. 2 - 3 minutes will do it for good steak. Longer for stewing steak. If it's poultry, make sure it's cooked through - 10-15 minutes.
Add the parsley and stir through.
On a warm plate spread a layer of the blitzed veg
A layer of yoghurt
Serve with flatbreads (or whatever you like)