A Delicate Flavor: The Story of Ali Nazik

Food is an integral part of our culture, woven with refined tastes. Anatolian cuisine and the Ottoman palace kitchen each hold a unique culinary tradition filled with flavorful dishes and colorful stories. Among these, Ali Nazik stands out not only for its taste but also for its historical tale. Originating from Gaziantep, this beloved dish is a testament to the rich cuisine of the region.

In the 16th century, Sultan Yavuz Selim entered Gaziantep in a grand procession. The local cuisine of Antep, rich even in those days, offered an elaborate feast to honor the Sultan, with Ali Nazik taking center stage. Sultan Selim was so impressed by the dish’s delicate flavor that he wanted to meet the chef behind it. With admiration for the refined dish, he remarked, “Who is this ‘eli nazik’ (delicate hand) behind this creation?” Thus, the dish earned the name “Eli Nazik,” which later evolved into Ali Nazik.

Here’s the Ali Nazik recipe from APlus Chefs for you to enjoy.

Ali Nazik Recipe (Serves 4)

Ingredients

• For the Meat Mixture:

  • 500 g ground lamb or beef (medium fat)
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 green peppers, chopped
  • 1 tbsp tomato paste
  • Salt, black pepper, thyme, red pepper flakes to taste

• For the Eggplant Mixture:

  • 1 cup strained yogurt
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 5 eggplants, roasted and peeled

Instructions

1. Roast the Eggplants and Peppers: Roast eggplants and green peppers for about 25-30 minutes until softened. Peel and finely chop them.

2. Prepare the Meat Mixture: In a pan, heat butter and vegetable oil, then sauté the onion and green peppers until the onion turns golden. Add the ground meat, stirring until it releases and reabsorbs its juices.

3. Season the Meat: Stir in the tomato paste, salt, black pepper, thyme, and red pepper flakes. Mix well and cook until the flavors combine, then remove from heat.

4. Prepare the Yogurt Mixture: In a bowl, combine the strained yogurt, minced garlic, and salt. Stir in the chopped roasted eggplants and peppers.

5. Assemble the Dish: On a serving plate, spread the eggplant-yogurt mixture as a base. Spoon the meat mixture on top and garnish with parsley if desired.

Enjoy this taste of history at your table!