Turkish Ali Nazik — Gaziantep’s famous kebab with smoked eggplant purée and lamb

From the heart of Gaziantep, the city known as Turkey’s gastronomic capital, comes one of the most beloved and legendary dishes of Turkish cuisine: Ali Nazik. As Wikipedia also describes it, Ali Nazik is a distinctive kebab, in which tender pieces of spiced fried lamb are laid over a creamy bed of smoked eggplant mixed with yogurt and garlic — a combination that melts in the mouth and has ruled the tables of southeastern Anatolia for centuries.

The secret of this recipe lies in the contrast of flavors: the smoke of eggplants roasted over flame, the freshness of garlic yogurt and the richness of meat fried in hot butter. Here is how to prepare it at home, step by step.

Ingredients (for 4 people): 700 g lamb (beef can also be used), cut into cubes; 3 large eggplants; 300 g thick natural yogurt; 3 garlic cloves; 2 tablespoons olive oil; 50 g butter; 1 tablespoon tomato paste; 1 teaspoon paprika (sweet red pepper); 1/2 teaspoon hot red pepper; salt and black pepper to taste; fresh parsley for garnish. To serve: 2 tomatoes and 2 green peppers grilled; pita bread or rice pilaf.

Preparation: Roast the eggplants over a direct flame (or in the oven at 220°C) until the skin is completely charred and the flesh softens; peel them, clean the flesh and chop it finely. Crush the garlic with salt, mix it with the yogurt and add the eggplant flesh, mixing well — this is the “Ali Nazik purée.” Fry the meat cubes in hot olive oil until browned; add the tomato paste, paprika, hot pepper, salt and pepper; let it simmer covered over low heat for about 25 minutes until the meat is tender. Heat the butter in a small pan until it melts and takes on a light hazelnut color (careful not to burn it). Spread the eggplant and yogurt purée on the plate, place the fried meat on top and pour the hot butter over it; garnish with chopped parsley.

Serve hot, accompanied by grilled tomatoes and peppers, and with pita bread or rice pilaf. Preparation time: about 20 minutes. Cooking time: about 40 minutes. Servings: 4.