Ali Nazik Kebabı (Lamb Köfte over Smoky Aubergine and Garlic Yoghurt)
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Ingredients
- 500 g lamb mince
- 1 onion
- 3 garlic cloves
- 2 aubergines
- 300 g greek yoghurt
- 30 g unsalted butter
- 1 tsp turkish red pepper flakes (pul biber)
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 502 kcal
- Protein
- 29.5 g
- Carbohydrate
- 11 g
- of which sugars
- 9 g
- Fat
- 36.7 g
- of which saturates
- 19.6 g
- Fibre
- 4.6 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Prick the aubergines and char them under a hot grill or over a gas flame for 25-30 minutes, turning occasionally, until the skin is blackened and the flesh is soft; scoop out the flesh and chop it finely, discarding the skin.
- 2
Crush 2 of the garlic cloves into the greek yoghurt, season, and stir through the chopped aubergine flesh.
- 3
Mix the lamb mince, grated onion, remaining garlic clove, pul biber and ground cumin in a bowl; season well and shape into 8 small flat köfte.
- 4
Heat a griddle pan or grill and cook the köfte for 4-5 minutes each side until charred and cooked through with no pink remaining.
- 5
Melt the butter in a small pan until foaming and nutty.
- 6
Spread the aubergine yoghurt over a platter, top with the grilled köfte, and drizzle with the melted butter to serve.
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