Gaziantep alenazik (smoked aubergine, yoghurt and grilled lamb)
Ingredients
- 100 gCharred aubergine
- 100 gStrained yogurt
- 1 gGarlic
- 135 gGround lamb
- 20 gClarified butter (ghee)
- 3 gPaprika
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Ground lamb38%
- Charred aubergine28%
- Strained yogurt28%
- Clarified butter (ghee) 6%
- Paprika 1%
- Garlic 0%
Ingredients by weight, heaviest at the bottom.
Method
Char the aubergine over a flame, turning it so it cooks all round, then peel it and chop finely.
10 minThread the mince onto flat skewers and grill over charcoal, turning in the same direction.
Stir the garlic into the strained yoghurt if you like.
Put the aubergine in the serving dish, spoon the yoghurt over and warm gently on low heat.
Place the grilled meat on top. Melt the ghee, stir in the red pepper and drizzle over to serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 748 (Gaziantep Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026