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  • Writer's pictureDavid

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.




celeriac (peeled)

green pepper

olive oil

lemon juice




beef, or lamb, pork, chicken - MEAT - vegetarians, you could parboil then fry cubes of potato or sweet potato



black pepper



cumin seeds

ground nutmeg


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

  • Blitz

  • 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

  • The meat

  • Serve with flatbreads (or whatever you like)

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