A Gaziantep masterpiece — smoky flame-roasted aubergine and yogurt purée topped with spiced ground lamb and sizzling butter.
Ali nazik is one of the crown jewels of Gaziantep's extraordinary cuisine — a dish of smoky fire-roasted aubergine mashed with creamy yogurt and garlic, served as a bed for sautéed ground lamb seasoned with red pepper and topped with sizzling paprika butter. The name means 'gentle hand' in Turkish, referring to the delicate technique of peeling and mashing the charred aubergine without losing its silky texture. The combination of the smoky, cooling aubergine-yogurt purée with the hot, spiced meat and the sizzling butter drizzle is a masterpiece of contrasts — hot and cold, smoky and fresh, rich and tangy.
Serves 4
Place whole aubergines directly over a gas flame or under a very hot grill, turning regularly, until the skin is completely charred and the flesh is collapsed and soft — 15–20 minutes. Cool, then peel carefully.
The more charred the skin, the smokier the aubergine. Don't stop before the flesh is fully soft inside.
Finely chop the peeled aubergine flesh. Mix with yogurt, minced garlic, and salt. The texture should be chunky, not smooth.
Fry onion until golden. Add ground lamb, red pepper flakes, salt, and pepper. Cook over high heat, breaking up the meat, until just cooked and lightly browned.
Heat butter in a small pan until foaming and lightly browned. Add paprika and swirl.
Spread aubergine-yogurt purée on a warm plate. Spoon the lamb mixture in the centre. Drizzle sizzling paprika butter over the top. Serve immediately with flatbread.
Charring over a direct flame gives incomparably better flavour than oven-roasting.
The aubergine-yogurt mixture should be served at room temperature to contrast with the hot lamb.
Use the best pul biber (Turkish red pepper flakes) you can find — it makes a significant difference.
Use diced lamb cubes (kuşbaşı) instead of ground for a chunkier version.
Add roasted pine nuts to the lamb for a Gaziantep touch.
Top with a fried egg for a breakfast variation.
Purée keeps 2 days refrigerated. Cook the meat fresh and assemble to order.
Ali nazik originates from Gaziantep (Antep), Turkey's gastronomic capital and UNESCO Creative City of Gastronomy. The dish is closely associated with Antep's sophisticated spice-and-technique-driven cooking style, which blends Central Asian, Arab, and Anatolian influences into something uniquely Turkish.
Oven-roasting at 240°C works but gives much less smokiness. Prick the aubergines and roast 40–45 minutes. For smoke, add a drop of liquid smoke to the purée.
Pul biber (Turkish red pepper flakes) is made from dried, crushed Turkish red peppers. It has a distinctive fruity, moderately hot flavour different from generic chilli flakes. Find it at Turkish or Middle Eastern grocery stores.
Per serving · 4 servings total
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