Ali Nazik is a dish from Gaziantep that most people outside Turkey have never heard of, and that is a shame. The original pairs tender lamb with a smoky eggplant and yoghurt puree, and it works because every element on the plate has a job. This version takes it further. The lamb gets shredded after a long simmer, then fried in butter with cumin and coriander until the edges go dark and brittle. It changes the whole dynamic.
You end up with two textures fighting on the same plate. The eggplant underneath is cool, tangy, almost silky. The lamb on top shatters. Pomegranate seeds burst between bites, and toasted pine nuts give it a final layer of crunch you want to eat slowly, with bread, standing at the counter or not.
How to Make Crispy Shredded Lamb with Smoky Eggplant
The Lamb
Simmer the lamb low and slow, 45-50 minutes, until a fork pulls it apart with no resistance. Drain it well. 
Shred into rough, uneven pieces. Uniform shreds fry flat and boring. You want some thick bits and some thin, ragged edges that catch the heat.
Fry in butter with the coriander, cumin, and chilli flakes over high heat. Do not crowd the pan or you get steamed lamb instead of crispy lamb. Work in batches if you need to.
The Eggplant Puree
Char the aubergines directly over a gas flame or under a hot grill until the skin is black and the flesh has collapsed. That smoke is essential, it is the backbone of the dish.
Scoop the flesh, let it drain for a few minutes, then mix with the yoghurt, crushed garlic, lemon juice, and a pinch of salt. Serve it at room temperature, not fridge-cold.
Crispy Spiced Lamb with Aubergine and Pomegranate
- Total Time: 80 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crisp lamb and smoky eggplant meet tart pomegranate and fresh mint in this flavorful mezze. Perfect for a special dinner or a casual weeknight.
Ingredients
- 1 lbs (600 g) stewing lamb
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground cinnamon
- 1 onion, halved
- a few sprigs of thyme and some bay leaves
- 3 aubergines
- 3 tablespoons greek yoghurt
- 3 tablespoons olive oil
- 2-3 cloves of garlic
- 0.5 cups (120 ml) lemon juice
- 2 oz (50 g) butter
- 1 white onion
- 1 teaspoon toasted and ground cumin
- chilli flakes
- 2 tablespoons chopped mint
- 2 tablespoons pomegranate seeds
- 2 tablespoons toasted pinenuts
Instructions
- Put the lamb in a large saucepan with all ingredients up to and including the bay leaves. Simmer for 45-50 minutes, skimming off the froth.
- The meat should be very soft and easily torn apart with a fork once cooled. Test with a fork before removing from heat.
- Roast the aubergines in a very hot oven (428°F/220°C), over a gas flame, or over a barbecue until soft (approximately 45 minutes in a 428°F/220°C oven).
- Once cooled, scrape the flesh from the skin into a bowl and blend with a stick blender.
- Stir in the yogurt, oil, lemon juice, and garlic.
- Once the lamb is torn into small shreds, heat the butter in a saucepan.
- Cook the onion in the butter with a pinch of salt until soft and sweet (10-15 minutes).
- Add the spices and cook for one minute, then add the lamb.
- Fry until bits of lamb are crisping, then remove from heat and pile on top of the aubergine in a large bowl.
- Top with the pine nuts, mint, and pomegranate seeds.
Notes
- For deeper lamb flavor, marinate the lamb overnight in the spices and herbs before cooking.
- If you don’t have a gas flame or barbecue, broiling the eggplant will achieve similar results.
- To make this dish vegetarian, substitute the lamb with 1 cup of cooked lentils or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
Can I use a different cut of lamb?
Shoulder or neck work best because they have enough fat to stay moist through the long simmer and still crisp up when fried. Leg is too lean and dries out fast once you shred and fry it.
Can I char the aubergines in the oven instead of over a flame?
You can roast them at 220C (425F) for 40-45 minutes until they collapse, but you lose most of the smoky flavour. If you go the oven route, stir in half a teaspoon of smoked paprika to compensate.
How far ahead can I make this?
The lamb can be simmered and shredded up to two days ahead. Keep it in the fridge and fry it crispy right before serving. The eggplant puree holds well overnight, but add the lemon juice fresh before you plate.
This was phenomenal to be honest, insanely delicious!