Ali Nazik
The Gaziantep classic: charred aubergine crushed with garlicky yoghurt under sautéed lamb. The aubergine must meet fire; made with oven-roasted aubergine it is simply not the dish.
This page says what it is For how to make it, go to the recipe →
The aubergine is crushed with the yoghurt while still warm — warm enough to loosen the purée, not warm enough to break the yoghurt. Since acid-set casein expels water and clumps when heated, that temperature window is the whole trick.
What it is made of
Aubergine
Soaks up 30% of its weight in oil
Produce: water, fibre and freshness.
It drinks up to 30% of its weight in oil. Salt it for twenty minutes, squeeze, then cook.
Yo
Yoghurt
pH 4.4 · splits above 85 °C
Dairy: it brings creaminess, protein and calcium.
Temper it with a few spoons of the hot liquid before it goes in; added straight, it splits.
Ga
Garlic
Allicin forms 60 s after cutting
A base: it neutralises acid and shifts colour and lift.
Let it sit for a minute after chopping: that is when allicin forms. Straight into the pan and it never appears.
Kz
Lamb
16.9% protein · 267 kcal
Gives body: the bulk of the plate and its starch.
Weigh the edible boneless portion; this profile is a composite of raw retail cuts including lean and fat.
Bt
Butter
Smoke point 150 °C · milk solids burn
Fat: it carries the aroma and softens the texture.
Add a spoon of neutral oil alongside it: the mix survives a higher temperature before the solids burn.
Sa2
Salt
0.8–1.5% of the weight of the food
Seasoning: it sets the perception and balances the salt.
0.8–1.5% of the weight of the food. Coarse and fine salt do not weigh the same by the spoon, so weigh it.
What it tastes like
The axes that define this dish: aroma 73, umami 53 — the ones sitting clearly above the average.
This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.
How it is made
-
Char the aubergines directly over embers or flame until the skins are completely black.
Why The taste here is smoke, not scorch: an oven-baked aubergine softens but never gives that aroma. -
Peel them and chop the flesh roughly with a knife — never blend it.
Why A blender shreds the cell walls and turns the aubergine into a gluey purée. -
Fold the chopped aubergine into garlicky strained yoghurt and season it.
-
Sear the diced lamb hard in its own fat.
-
Spread the aubergine on the plate, pile the lamb on it and pour sizzled butter over.
Where it comes from
Gaziantep Alinazik received geographical indication status on 4 May 2021.