Among Turkey’s many celebrated regional dishes, Ali Nazik kebab stands out as one of the most indulgent and memorable specialties of Gaziantep cuisine. Combining the deep smoky flavour of char-grilled aubergines with creamy yoghurt and tender lamb, it is a dish that delights both the eye and the palate.
Traditionally, Ali Nazik is prepared with a base of smoked aubergine purée blended with thick yoghurt, then topped with slow-cooked or grilled lamb. It is often served alongside rice pilaf and grilled vegetables, creating a generous meal that is perfect for sharing.
The origins of the dish’s unusual name are the subject of two popular stories.
One legend dates back to the 16th-century Ottoman Empire during the reign of Yavuz Sultan Selim. While visiting Antep, now modern-day Gaziantep, the Sultan was served the local speciality of aubergine and yoghurt mash topped with lamb. According to the story, he was so impressed that he asked, “Whose gentle hand (eli nazik) made this?” Over time, the phrase is said to have evolved into Ali Nazik.
Another explanation comes from old Ottoman Turkish, in which “ala” meant “beautiful” and “nazik” referred to food or delicacy. Through centuries of language change, the expression is believed to have transformed into the modern name. Interestingly, in contemporary Turkish, nazik means polite or gentle, which has added further charm to the dish’s folklore.
For many cooks, the true highlight of Ali Nazik is the smoked aubergine purée. Achieving an authentic flavour requires roasting the aubergines directly over coal embers or a gas flame, allowing the skins to blacken and the flesh to absorb a rich smoky aroma. In Turkey, a simple metal tool known as a “Kozmatik” is commonly used to roast aubergines safely over a burner.
The aubergines can be prepared in advance; once mashed, they are often mixed with a little lemon juice to help preserve their colour before being combined with thick, strained yoghurt.
Although tender lamb stew is the traditional topping, variations using other meats are sometimes prepared. Whatever the choice of meat, the contrast between the silky, smoky aubergine-yoghurt base and the rich savoury topping is what makes Ali Nazik one of Gaziantep’s most beloved dishes.
A true feast for the senses, this classic Turkish speciality continues to bring together history, regional tradition and exceptional flavour in every bite.
Ali Nazik Kebab; lamb stew over smoked eggplant and yoghurt puree
Serves: 4
Ingredients
For the eggplant and yoghurt puree:
4 medium purple eggplants
16 fl. oz. / 2 cup thick, whole milk yoghurt (brand Fage works well)
2 cloves of garlic, crushed and finely diced
15ml/1 tbsp. olive oil
Salt and ground black pepper to taste
For the meat topping:
450gr/1 lb. small chunks of lamb (or meat of your choice)
1 medium onion, finely chopped
½ tbsp. red pepper paste or 2 tsp. chili flakes (optional, if you like a spicy taste)
1 tbsp. tomato paste
30ml/2 tbsp. olive oil
30 ml/ 2 tbsp. water
Salt and ground black pepper to taste
For the roasted vegetables:
3 medium tomatoes, quartered
1 green, yellow and red bell peppers, deseeded and quartered
1 onion, quartered and sliced
30 ml/ 2 tbsp. olive oil
Salt and ground black pepper to taste
Handful of chopped flat leaf parsley to serve
Instructions
Preheat the oven to 180 C/ 350 F
First prepare the eggplants. Place the eggplants or aubergines directly over the burner on medium heat and roast for about 15 – 20 minutes, turning occasionally.
Use metal tongs to turn the eggplants around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft (you can also cook this way over barbeque).
Remove the cooked eggplants to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain its bitter juices. I like to gently squeeze the eggplant flesh to drain as much water as possible.
Chop the flesh of the eggplant and mix in the chopped garlic, season with salt and ground black pepper. Combine well, cover and set aside until the lamb stew is ready (If you’d like to prepare the eggplants a day ahead of time, then mix the eggplant mash with juice of ½ lemon to help retain its color and keep in the fridge, covered).
To roast the vegetables, spread the quartered and sliced onions, tomatoes and peppers in a tray and stir in 2 tbsp. olive oil. Season with salt and ground black pepper and combine well. Roast at the preheated oven (180 C/ 350 F) for 30 – 35 minutes.
For the lamb stew, cut the lamb into chunky, generous bite size pieces.
Pour in 2 tbsp. olive oil in a wide, heavy pan and stir in the diced onions. Sauté over medium to high heat for 3 minutes, the onions will start to soften.
Stir in the lamb pieces and sauté with the onions for 5 minutes, mixing regularly. The lamb will release its juice.
Add the red pepper paste and/or red pepper flakes (if using) and tomato paste to the pan, combine well. Check the seasoning and turn the heat to low. Stir in 2 tbsp. water, combine and cover the pan. Simmer the lamb gently for about 20 minutes, until tender.
Just before serving, pour in 1 tbsp. olive oil in a pan and gently reheat the eggplant & garlic puree until it is hot. Turn the heat off and stir the yoghurt to the eggplant pure and combine well.
Serve with grilled vegetables and plain rice.
Afiyet olsun!
