Ali Nazik Kebab
Grilled lamb cubes on a bed of smoky eggplant-yogurt purée with garlic. A sophisticated Gaziantep specialty that is creamy, savory, and highly regarded as a crown jewel of Turkish cuisine.
13 ingredients
8 steps
Ingredients
- 1500g lamb, cut into bite-sized cubes
- 22 tbsp olive oil
- 31 onion, finely chopped
- 41 tbsp tomato paste
- 51 tbsp red pepper paste (biber salçası)
- 61 tsp red pepper flakes
- 7Salt and black pepper
- 8For the eggplant-yogurt base: 4 medium eggplants
- 9200g thick strained yogurt or Greek yogurt
- 102 garlic cloves, crushed
- 111 tbsp lemon juice
- 12Salt to taste
- 13For the butter drizzle: 2 tbsp butter, 1 tsp paprika, pinch of chili
Instructions
- 1Char eggplants directly over a gas flame or under a very hot grill, turning frequently until skin is blackened and flesh is completely soft.
- 2Cool, then peel off the charred skin and drain any excess liquid. Chop the flesh finely.
- 3Mix the eggplant flesh with yogurt, crushed garlic, lemon juice, and salt. Set aside.
- 4In a pan, brown the lamb cubes in olive oil over high heat. Add onion and sauté until softened.
- 5Add tomato paste, red pepper paste, chili flakes, salt, and a splash of water. Stir well.
- 6Cover and cook on low heat for 20–25 minutes until the lamb is tender.
- 7Spread the eggplant-yogurt mixture on a serving plate. Top with the cooked lamb.
- 8Melt butter with paprika and chili, pour over the dish just before serving. Serve with rice or flatbread.