What is Ali Nazik and how is it made?
Ali Nazik is one of the best-known dishes of Gaziantep cuisine. The base of the plate is garlic yoghurt mixed with smoked aubergine. Minced or cubed meat goes on top, and sizzling butter is poured over at the end. Hot meat and cool yoghurt on the same fork is what makes it special.
Why smoked aubergine matters
Much of the flavour comes from the aubergine. It is charred directly over the fire until the skin is completely black, which softens the flesh and gives it a light smoky aroma. The peeled aubergine is finely chopped and mixed with strained garlic yoghurt. Oven-roasted aubergine works, but the smoky note of the embers is missing.
Minced or cubed?
- Minced: hand- or machine-minced meat, grilled on a skewer or sautéed, placed on the yoghurt. Juicier and more spiced.
- Cubed: diced meat cooked on a skewer or in a pan, with a firmer texture.
The aubergine yoghurt is the same in both. Quzu serves both versions.
How it differs from hünkâr beğendi
The two are often confused because both combine smoked aubergine and meat. The difference is the aubergine.
- Ali Nazik: aubergine mixed with garlic yoghurt. Cool and tangy.
- Hünkâr beğendi: aubergine cooked with butter, flour and milk into a béchamel-like purée, often with kaşar cheese. Warm and creamy.
Ali Nazik is the lighter plate; hünkâr beğendi the more filling one.
A short recipe for home
For four:
- Char four medium aubergines over a gas flame or barbecue until the skins are black.
- Peel, drain and chop the flesh finely with a knife.
- Mix two cups of strained yoghurt with two crushed garlic cloves and a pinch of salt, then add the aubergine.
- Cook 500 g of minced or cubed lamb with salt, chilli flakes and black pepper.
- Spread the aubergine yoghurt on a plate and top with the meat.
- Heat two tablespoons of butter with a little chilli flakes and pour it over.
What to eat it with
Ali Nazik is filling on its own. Plain lavash and a light salad are enough. Ordered alongside several yoghurt mezes it can feel heavy; a spicy dip or an olive-oil meze balances it better.
Allergy note: Ali Nazik contains milk and dairy. Our QR menu lists the allergens of every dish.
