Ali Nazik Kebab – Gaziantep Style

Preparation

1. 01

   Charring

   Pierce the aubergines in several places with a fork. Char them directly over a gas flame, under a grill, or in a 220°C oven for 25-30 minutes, until completely blackened all over.

2. 02

   Steaming and mashing

   Place the charred aubergines in a bowl, cover with cling film or a lid, and leave to steam for 15 minutes. Then peel off the skins, remove the stems, and drain any excess liquid. Mash the aubergines with a fork or pestle until they reach a purée consistency.

3. 03

   Mixing

   In a bowl, whisk the strained yoghurt with grated garlic, half a teaspoon of salt, and lemon juice until smooth. Add the mashed, drained aubergine purée to the yoghurt mixture and combine thoroughly. Leave at room temperature.

4. 04

   Grilling / searing

   Toss the lamb cubes with olive oil, the remaining salt, and black pepper. Heat a cast-iron pan or grill on a high heat. Place the meat in a single layer and cook for 10-12 minutes in total, until nicely browned on all sides. The centres may remain slightly pink; rest and serve.

5. 05

   Cooking the sauce

   In a small saucepan, melt the butter over a medium heat. Add the tomato purée and cook for 1-2 minutes, stirring. Add the chilli flakes, then remove from the heat.

6. 06

   serving

   Spread the aubergine-yoghurt mixture on a serving plate using the back of a spoon to form a bed. Arrange the cooked lamb cubes on top. Drizzle over the buttery tomato sauce. Garnish with finely chopped parsley and chilli flakes. Serve hot with pide or lavash.