World Flavors Cookbook

Ali Nazik Kebab

A classic Gaziantep specialty featuring sautéed spiced lamb served over a smoky, creamy roasted eggplant and yogurt purée.

Cuisine: Turkey

Ingredients

• 500g lamb, small cubes
• 4 large eggplants
• 2 cups thick Turkish yogurt
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp tomato paste
• 1 tsp pul biber (Aleppo pepper)
• Salt and black pepper
• Fresh parsley for garnish

Instructions

1. Roast eggplants over an open flame or under a broiler until skin is charred and flesh is soft.
2. Peel eggplants and finely chop the flesh. Mix with yogurt, garlic, and salt to create the base.
3. Sauté lamb in butter until browned. Add tomato paste, pul biber, salt, and pepper. Cook until tender.
4. To serve, spread the warm eggplant-yogurt mix on a plate and top with the hot spiced lamb.
5. Garnish with fresh parsley and extra melted butter if desired.