GiT Masterchef Turkish Recipes (3) | Ali Nazik | Tugce Hakarar



Tugce Hakarar

Third in the row of our short GiT Masterchef serial of Turkish recipes, is our GiT spouse Tugce Hakarar.

Tugce made us some lovely food, called ‘Ali Nazik’ which Tugce translated from the Ottoman language as ‘lovely food’, which indeed was the case .. very delicious!

We enjoyed her minced meat and eggplant dish at our Get in Touch Turkish cooking workshop on 21st of September 2017.

Am very happy to present her recipe and description below .. thanks a lot, Tugce!



I can translate the name of the food as “lovely food”. “Ali” is coming from “âla”, which means that lovely and beautiful in old Turkish / Ottoman language. And the “Nazik” means that food / dish again in old Turkish / Ottoman language.


Ali Nazik is an old traditional dish from Gazi Antep since 16th century (maybe even earlier than this time). There is no specific time to eat this dish, but as I experienced before my husband’s hometown city they eat Ali Nazik with Çiğ Köfte (you can easily find it Kruisstraat) and Turkish traditional alcohol raki. Even in tradition, Ali Nazik can be meze / tapas or main dish it depends your taste and serve style.


Drinking Raki is a kind of ceremony for me and for my family. Whenever I drink raki, we eat Ali Nazik. It is easy to cook and learn, and delicious. Also I learned cooking this food from my mother-in-law’s recipies book which is given to me by her.


You can buy all ingredients from every super market. Normally we use a different type of yoghurt but it is still possible to cook with Jumbo’s Turkish or Greek Yoghurt. Eggplant, meat and some season are also ingredients that you can find easily.


  • 4 Eggplants
  • Almost 500gr minced meat
  • 1 onion
  • 1 or 2 garlic (for yoghurt)
  • Turkish yoghurt
  • Tomato and pepper paste


  1. First, you should grill the eggplants then peel them and cut in small chunks. Then you can mix them with yoghurt.
  1. For the meat part, you can cook the meat with roasting onion and you can season it with pepper, salt and thyme.
  1. You can put them in a cap with a layer system. First layer with yoghurt with eggplants and second layer is meat.




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