Meatballs and kebabs
Alinazik, a layered dish from Gaziantep, is made by mashing charred eggplant with garlic yogurt and topping it with ground-beef kebab. Its smoky eggplant flavor is balanced by the tang of the yogurt, making it a popular choice for entertaining.
Turn the eggplants over an open flame until the skins are charred all over. Once they have cooled, peel them and let them drain in a colander.
Mash the drained charred eggplant and mix it with the crushed garlic, yogurt, and salt until smooth.
Knead the ground beef with the grated onion and Turkish red pepper flakes. Shape it into small meatballs and pan-fry until browned.
Spread the eggplant mixture on a plate and arrange the hot ground-beef kebab on top. Drizzle with melted butter and serve.
Important: Char the eggplants over an open flame and peel off all the skin before mixing them with the yogurt; otherwise, the smoky flavor may overpower the dish. Use room-temperature yogurt so it blends evenly with the kebab. Allergen: contains dairy (yogurt).
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