Ali Nazik Kebab

About This Recipe

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.

Ingredients

Serves 4

• 4 mediumaubergines
• 400 gground lamb
• 1 mediumonion(finely diced)
• 2 tspred pepper flakes (pul biber)
• 300 gthick plain yogurt
• 2 clovesgarlic(minced)
• 2 tbspbutter
• 1 tspsweet paprika
• Salt(to taste)

Instructions

1. 1

   Flame-roast the aubergines

   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.

2. 2

   Make the purée

   Finely chop the peeled aubergine flesh. Mix with yogurt, minced garlic, and salt. The texture should be chunky, not smooth.

3. 3

   Cook the meat

   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.

4. 4

   Make sizzling butter

   Heat butter in a small pan until foaming and lightly browned. Add paprika and swirl.

5. 5

   Assemble

   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.

Variations

• •

  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.

Storage

Purée keeps 2 days refrigerated. Cook the meat fresh and assemble to order.

Frequently Asked Questions