Ali Nazik – A Fusion Twist on a Classic Turkish Dish** This dish traditionally consists of tender lamb cubes cooked in a rich tomato and pepper gravy, served on a bed of chargrilled brinjal mash. It’s typically paired with bread or rice. My fusion twist includes two versions: one with chicken and the other with soya granules for my vegetarian daughter. Of course, you can always use lamb as in the original recipe. The name “Ali Nazik” comes from an old story where a sultan, upon tasting this dish, asked, “Whose Ali Nazik (delicate hands) have made this?” Indeed, it is a truly delicate and exquisite dish. The smooth, chargrilled brinjal mash, blended with thick yogurt and spices, is topped with succulent meat—whether lamb, chicken, or vegetarian soya granules. The contrast of cold brinjal mash with warm, flavorful meat makes this dish irresistible.
Recipe based on ideas from you tube. **Ingredients:** **For the Brinjal Mash:**
- – 1 large brinjal (250 gms), chargrilled
- – 1/2 cup Greek or hung yogurt
- – 2 cloves garlic, grated
– Salt, to taste **For the Chicken or Vegetarian Topping:**
– 200 gms boneless chicken breast, cubed (or use lamb if preferred)
– (Alternative: 1/3 cup dry soya granules, boiled, squeezed dry, and pan-roasted)
- – 2 boiled tomatoes, skin discarded and blended
- – 3 tbsp tinned tomato puree
- – 1 heaped tbsp garlic, chopped
- – 1 heaped tsp cumin powder
- – 2 tsp red chili powder
- – 1/3 cup red paprika, chopped
- – 1 tsp sugar
– Salt, to taste – Chopped parsley or coriander leaves, for garnish
– 2-3 tbsp oil
**For the Instant Chili Oil:** – Few tbsp oil
– 1 tsp chili powder
**Preparation:** **Brinjal Mash:**
- Cut the chargrilled brinjal in half and scoop out the flesh, discarding most of the seeds.
- Finely chop the brinjal flesh.
- In a bowl, mix the chopped brinjal with yogurt, grated garlic, and salt.
- Spread the mixture on a serving platter and chill in the fridge.
**Chicken or Vegetarian Topping:**
- Heat 2-3 tbsp oil in a pan and sauté the chopped garlic until fragrant.
- Add the chicken cubes and sauté until they are 50% cooked. If using soya granules, add them at this stage.
- Stir in the boiled tomato puree and tinned tomato puree.
- Add the chopped red paprika, cumin powder, salt, and sugar.
- Pour in 1/2 cup of water and cook until a thick gravy forms.
**To Serve:**
- Spoon the warm chicken or vegetarian topping over the chilled brinjal mash.
- Drizzle with chili oil for added flavor and a glossy finish.
- Garnish with chopped parsley or coriander leaves.
**Optional Accompaniment:**
– Serve with baked tortilla chips. Simply heat some tortilla wraps on a tava, cut into squares, and toast in a hot oven until crisp.
**Instant Chili Oil:**
- Heat a few tablespoons of oil.
- Turn off the heat and stir in 1 tsp chili powder.
- Drizzle this over the Ali Nazak for an extra kick and a beautiful sheen.
Enjoy this easy and tasty dish.
