Ali Nazik Kebab (علی نازیک کباب) — Turkish smoky eggplant-yogurt with lamb kebab

• 900 gEggplant (large) (about 2 large; preferably globe eggplant)
• 400 gGreek yogurt (plain, full-fat) (or strained yogurt)
• 12 gGarlic (finely grated (about 3 cloves))
• 15 mlLemon juice (helps keep the yogurt bright)
• 6 gFine salt (divided)
• 600 gGround lamb (15–20% fat) (or very finely chopped lamb shoulder)
• 120 gOnion (very finely grated, then squeezed dry)
• 2 tspGround cumin
• 2 tspAleppo pepper (pul biber)
• 1 tspBlack pepper
• 15 mlOlive oil (for searing)
• 45 gUnsalted butter
• 1 tspSweet paprika
• 1 tspSumac (optional but traditional for brightness)
• 4Flatbread (pide or lavash) (warmed)
• 10 gParsley (roughly chopped)

Instructions

1. 1

   Roast the eggplants until deeply charred and collapsing. Set them directly over a gas flame, on a grill, or under a hot broiler and turn every 2–3 minutes so the skin blackens evenly; total time is about 12–18 minutes. Rest the eggplants in a bowl covered with a plate for 10 minutes so the steam loosens the skins and the flesh stays juicy.

2. 2

   Peel and drain the eggplants to concentrate the smoky flavor. Split them lengthwise, scrape out the soft flesh, and discard the skins and large seed clusters. Chop the flesh finely, then press it in a sieve for 3 minutes to remove excess liquid so the yogurt base stays thick.

3. 3

   Make the garlicky yogurt base and keep it cool while you cook the lamb. In a bowl, whisk yogurt with 12 g grated garlic, 15 ml lemon juice, and 4 g of the salt until smooth and glossy. Fold in the chopped eggplant and mix well, then cover and refrigerate for 10 minutes to let the smoke and tang meld.

4. 4

   Season the lamb mixture for a kebab-like bite even when cooked in a pan. In a bowl, combine ground lamb, grated-and-squeezed onion, 6 g minced garlic, cumin, 2 tsp Aleppo pepper, black pepper, and the remaining 2 g salt. Mix for 60–90 seconds until tacky and cohesive, which helps it brown like kebab rather than crumble.

5. 5

   Sear the lamb hard to develop the signature Gaziantep-style savoriness. Heat a wide skillet over medium-high for 2 minutes, add 15 ml olive oil, then add the lamb in an even layer. Cook 6–8 minutes, breaking it into small kebab-like clusters, until browned with a few crisp edges and no pink remains.

6. 6

   Bloom the spiced butter so it perfumes the whole dish without burning. In a small pan over medium-low, melt 45 g butter until foamy, then stir in 2 tsp Aleppo pepper, 1 tsp paprika, and 1 tsp sumac. Cook 30–45 seconds, just until fragrant and brick-red, then remove from heat immediately.

7. 7

   Assemble Ali Nazik in the classic layered style. Spread the eggplant-yogurt base on a warm serving platter in a thick swoosh, creating a shallow well in the center. Spoon the hot lamb over the yogurt, drizzle the spiced butter on top, and finish with 10 g chopped parsley for freshness.

8. 8

   Serve right away while the temperature contrast is at its best. Warm the flatbreads and use them to scoop through the smoky yogurt and lamb together. If the yogurt base thickens too much while waiting, loosen it with exactly 15 ml cold water and stir until silky.