Ali Nazik

Ali nazik is a Turkish lamb kebab served on a bed of smoked aubergine mixed with garlic yoghurt. It comes from Gaziantep, the city in south-east Turkey known for its kebabs, and it is a dish of the local kitchen there.

What it really is

The aubergine is grilled over a flame until the skin chars and the flesh turns soft, which gives it a smoky taste. It is peeled, then mashed or chopped and mixed with yoghurt and crushed garlic. This creamy base is spread on the plate and the lamb is laid on top. The lamb is either minced and shaped into kebabs or cut into small pieces, then grilled. Melted butter is poured over the meat at the end.

Ali nazik is a smoked aubergine and yoghurt base with meat on top, not a stew. The aubergine gives the dish its character, and the yoghurt keeps it cool and tangy against the hot meat. Kitchens differ on whether they use minced or cubed lamb.

How it's served

• Hot meat on a cool, creamy base, on a flat plate.
• The aubergine mash spread under the kebab, with the yoghurt visible around it.
• With bread on the side, which is the usual accompaniment.

How to write it on the menu

• Name the meat: lamb, and say whether it is minced or cubed.
• Name the base: smoked aubergine with garlic yoghurt, so guests know what they are eating.
• Flag milk, from the yoghurt and butter.
• Say the dish is from Gaziantep, and state whether the butter is poured over the meat.