Ali Nazik Recipe

Prepare marinade and marinate lamb

In a large bowl combine 1 cup yogurt, 2 tbs olive oil, minced garlic, lemon juice, ground cumin, ground coriander, smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper. Stir to a smooth mixture. Add the lamb cubes and toss until evenly coated. Cover and refrigerate at least 2 hours, preferably overnight.

Skewer and grill

If using wooden skewers, soak them 30 minutes. Thread marinated lamb onto skewers, leaving small gaps between pieces. Preheat a charcoal or gas grill to medium-high heat (around 230–260°C / 450–500°F). Oil the grates. Grill skewers 8–12 minutes, turning every 2–3 minutes, until nicely charred on the outside and cooked to desired doneness (internal temp ~70°C / 160°F for medium). Baste with reserved marinade sparingly during the last few minutes if desired. Rest 5 minutes off heat before serving.

Char the vegetables

Prick the eggplants with a fork and place whole eggplants and whole red peppers on a hot grill or directly over an open flame or under a broiler. Turn occasionally and char until skins are blackened and flesh is very soft (eggplant ~25–30 minutes, peppers ~12–15 minutes).

Steam and peel

Transfer charred vegetables to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this loosens the skins. Peel off skins from eggplants and peppers, remove pepper stems and seeds. Drain any excess liquid from eggplant flesh by placing flesh in a sieve and pressing gently.

Make smoky purée

In a blender or food processor combine the peeled eggplant flesh, roasted pepper flesh, 2 tbs olive oil, smashed garlic, 1 tbs lemon juice, 1 tsp salt and 1/2 tsp smoked paprika (if using). Pulse to a slightly chunky purée. Taste and adjust seasoning. Keep warm or reheat gently before assembly.

In a bowl whisk together 2 cups yogurt, 1 grated garlic clove and 1/2 tsp salt until smooth and slightly thinner than cream. If yogurt is very thick, thin with 1–2 tbs water or milk. Spread the yogurt in a shallow wide serving dish (large enough to hold rice and meat) into an even layer about 1/3 to 1/2 inch thick. Sprinkle optional dried mint on top.

Rinse 2 cups basmati rice under cold water until water runs clear. In a medium saucepan bring 3 cups water to a boil with 1 tbs butter and 1/2 tsp salt. Add rice, stir once, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let stand 5 minutes, then fluff with fork.

Combine diced tomatoes, cucumber, sliced red onion and chopped parsley in a bowl. Dress with 1 tbs lemon juice, 1 tbs olive oil and salt & pepper to taste. Toss and refrigerate until serving.

On the prepared yogurt layer spread an even layer (about 1/2–3/4 cup) of the smoked aubergine and roasted pepper purée in the center or as a broad stripe. Spoon or mound a portion of the hot steamed rice onto the yogurt beside the purée (or in a ring if preferred). Arrange the rested grilled lamb skewers or removed cubes on top of the purée so the meat sits on the smoky pepper-aubergine mixture and touches the yogurt slightly.

Melt 1 tbs butter in a small pan until nutty and pour lightly over the meat and rice for gloss. Sprinkle chopped parsley and optional sumac over the dish for color and tang. Serve immediately with the fresh salad on the side.