Ali Nazik Kebabı — Lamb over Garlic-Yogurt Eggplant

Ali nazik is associated with Gaziantep: smoky roasted eggplant and strained garlic yogurt make a cool base for hot lamb and a little pepper butter. It differs from hünkar beğendi, whose eggplant base is cooked with milk and cheese.

Serves 4 | Prep 20 minutes | Cook 45 minutes

Ingredients

• 4 medium eggplants (about 900 g)

• 350 g lamb leg or shoulder, cut into small pieces

• 300 g thick strained yogurt

• 2 garlic cloves, crushed

• 1 green pepper, finely chopped

• 2 tablespoons butter

• 1 teaspoon sweet red pepper flakes

• 1 tablespoon olive oil

• Salt and black pepper

Method

1. Char eggplants whole over flame or under a hot broiler until skins blacken and flesh collapses, about 25–35 minutes. Peel, drain excess liquid and chop flesh to a coarse purée.

2. Mix yogurt with crushed garlic and a pinch of salt. Fold in warm (not piping hot) eggplant so the yogurt stays thick. Spread on a serving platter.

3. Sear lamb in a hot pan with olive oil until browned. Add green pepper, salt, pepper and a splash of water; cook covered until tender, 15–25 minutes depending on cut. Reduce juices to a light glaze.

4. Spoon hot lamb over the eggplant-yogurt base. Melt butter, bloom red pepper flakes briefly, and drizzle over. Serve immediately with bread.

Kitchen note: Keep the yogurt base away from direct heat; high heat can split it.