Ali Nazik

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Ali Nazik este un fel de mancare turcesc rafinat si delicios, perfect pentru o masa speciala sau pentru a adauga diversitate meniului tau zilnic. Acest preparat combina carnea de vita frageda si suculenta cu piureul cremos de vinete, aducand impreuna arome intense si texturi contrastante. Gatirea este simpla, dar rezultatul final va impresiona orice gurmand. Daca esti in cautarea unui fel de mancare savuros, dar usor de realizat acasa, Ali Nazik este alegerea perfecta.

Ali Nazik

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INGREDIENTE (pentru 4 portii)

  • 600 grame carne de vita
  • 1/2 lingurita fulgi de chilli
  • 1/2 lingurita piper negru
  • 1/4 lingurita scortisoara
  • 2 linguri ulei de masline
  • 1 ceapa
  • 1 capatana usturoi
  • 200 ml supa Zwup
  • 2 foi de dafin
  • 150 grame pasta de tomate
  • 100 grame pasta de ardei
  • 400 grame vinete
  • 1/4 lingurita sumac
  • 250 ml apa
  • 50 ml suc de lamaie
  • 150 grame iaurt grecesc
  • Sare
Ali Nazik

Incepem prin a pregati carnea de vita, alegand o bucata de carne maturata, de calitate superioara. Taiem carnea in cuburi de aproximativ 1,5 cm pe fiecare latura si o condimentam cu sare, fulgi de chili, piper negru si scortisoara. Amestecam bine ingredientele, apoi lasam carnea la temperatura camerei timp de o ora, pentru a permite aromelor sa se imbine armonios.

Ali Nazik

In continuare, incalzim o tigaie adanca in care adaugam ulei de masline, ceapa tocata fin si 50 ml de apa. Lasam ceapa sa se inabuseasca, apoi adaugam usturoiul zdrobit si carnea. Calim compozitia timp de 5 minute, amestecand ocazional, pentru a obtine o rumenire uniforma a carnii pe toate laturile. Incorporam apoi frunzele de dafin, supa, pasta de ardei si pasta de tomate. Acoperim tigaia cu un capac si lasam sa fiarba timp de 20 de minute, pana cand carnea devine frageda si sosul se ingroasa.

Ali Nazik

Intre timp, pregatim piureul de vinete. Intr-o craticioara, punem usturoiul, vinetele taiate cubulete, sumacul, sarea si 200 ml de apa. Lasam sa fiarba timp de 20 de minute, apoi adaugam sucul de lamaie, iaurtul si un praf de piper, dupa care mixam compozitia pana obtinem o textura fina. Piureul se serveste la temperatura camerei.

Pentru servire, asezam pe fiecare farfurie un strat de piure de vinete, urmat de carnea de vita cu sos, legume coapte (in cazul meu ardei iute si rosii cherry) si, desigur, cele mai pufoase lipii turcesti pe care le putem gasi.

Ali Nazik

Detaliile video ale retetei:

Daca v-a placut reteta de Ali Nazik va invit sa incercati si:

Turkish Lunch
Vinete coapte cu muschi de vita si sos de iaurt
Vinete coapte cu muschi de vita si sos de iaurt
Adana Kebab
Adana Kebab

English version

Ali Nazik

Tender and juicy beef combined with creamy eggplant puree, bringing together intense flavors and contrasting textures. The cooking process is simple, but the final result will impress any gourmand. If you’re looking for a savory dish that’s easy to prepare at home, Ali Nazik is the perfect choice.

INGREDIENTS (for 4 servings)

  • 600 grams beef
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1 onion
  • 1 head of garlic
  • 200 ml Zwup broth
  • 2 bay leaves
  • 150 grams tomato paste
  • 100 grams pepper paste
  • 400 grams eggplant
  • 1/4 teaspoon sumac
  • 250 ml water
  • 50 ml lemon juice
  • 150 grams Greek yogurt
  • Salt


Start by preparing the beef, choosing a high-quality, aged cut. Cut the beef into cubes about 1.5 cm on each side and season it with salt, chili flakes, black pepper, and cinnamon. Mix the ingredients well, then let the beef sit at room temperature for about an hour to allow the flavors to meld.

Next, heat a deep pan and add olive oil, finely chopped onion, and 50 ml of water. Let the onion soften, then add the crushed garlic and beef. Sauté the mixture for 5 minutes, stirring occasionally, to brown the meat evenly on all sides. Then, add the bay leaves, broth, pepper paste, and tomato paste. Cover the pan with a lid and simmer for 20 minutes, until the beef is tender and the sauce thickens.

Meanwhile, prepare the eggplant puree. In a small pot, add garlic, cubed eggplant, sumac, salt, and 200 ml of water. Let it simmer for 20 minutes, then add the lemon juice, yogurt, and a pinch of pepper. Blend the mixture until you get a smooth texture. Serve the puree at room temperature.

For serving, place a layer of eggplant puree on each plate, followed by the beef with sauce, roasted vegetables (in my case, spicy peppers and cherry tomatoes), and, of course, the fluffiest Turkish flatbreads you can find.

If you enjoyed this Ali Nazik recipe, I invite you to try Turkish Lunch, Baked eggplant with veal and yogurt sauce or Adana Kebab.

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