Ali Nazik Kebabı recipe: A practical feast from Gaziantep cuisine

For those who desire a delicious meal without spending hours in the kitchen, Ali Nazik Kebabı offers a perfect solution. This dish, originating from Gaziantep cuisine, elegantly combines a silky base of smoked eggplant with strained yogurt, crowned with succulent minced meat cooked in butter and tomato paste. It's an ideal way to bring the flavors of a kebab house into your home with style and ease.

The preparation involves two main components: the 'Beğendi' base and the meat topping. For the base, three to four large eggplants are smoked until tender. Their skins are then removed, and the flesh is finely chopped or pureed with a touch of lemon juice to prevent discoloration. This is then mixed with a cup of strained yogurt, two cloves of minced garlic, and a teaspoon of salt until smooth.

Meanwhile, the meat topping starts with 300 grams of medium-fat ground beef, sautéed with one finely chopped onion in a mixture of butter and oil until softened. The meat is added and browned until its juices evaporate. Butter, chopped green peppers, tomato paste, pepper paste, salt, pepper, and red pepper flakes are then incorporated and cooked for a few minutes until the raw smell of the pastes dissipates. If the mixture is too dry, a little hot water can be added to achieve a sauce-like consistency.

To serve, the smooth, garlic-infused eggplant and yogurt mixture is spread as a base on a serving plate. The hot, buttery meat mixture is then generously spooned over the center of the eggplant base. A sprinkle of finely chopped parsley adds a fresh garnish, and the dish is best served immediately while still warm.