Ali nazik kebab

Ali nazik starts with aubergines, preferably seedless ones. They are charred for 10 to 15 minutes, peeled and chopped finely. The aubergine goes into a tinned copper dish with strained yoghurt, garlic if wanted, and is warmed over a low flame. Salted minced or cubed mutton is threaded on flat skewers and grilled over charcoal. The meat is laid on the aubergine, and butter or clarified butter heated with red pepper powder is poured over it.

The dish comes from Gaziantep. Gaziantep Metropolitan Municipality registered it as a geographical indication on 4 May 2021, under the local name "Antep alenaziği". The registration calls it one of the best-known dishes of the city, most in demand in summer. It is often served with rice pilaf.

Dietary notes: contains lamb or mutton, yoghurt and butter, and usually garlic. The dish itself has no wheat; ask about bread and side dishes if you avoid gluten.