Turkish cuisine · Meat & Kebab

Ali Nazik

Gaziantep classic: meat cubes over smoky eggplant yogurt.

Ingredients · for 4 servings

• 500 g cubed lamb
• 3 eggplants
• 300 g yogurt
• Garlic
• Butter, pul biber

Instructions

1. Roast the eggplants over an open flame or at 220 °C for 25–30 min until the skin is charred and the inside is soft; scrape out and chop finely.
2. Stir the eggplant flesh with yogurt, finely grated garlic and salt until creamy and spread on plates.
3. Pat the lamb cubes dry, season with salt and pepper and sear in hot oil in batches for 4–5 min until roasted but still juicy.
4. Arrange the meat on the eggplant yogurt.
5. Melt the butter, foam the pul biber in it and sizzle over the dish. Serve right away.