History & Origin
Ali Nazik comes from southeastern Anatolia, most closely associated with Gaziantep's kebab tradition. Its name is said to reference an Ottoman-era figure known for his refined taste, and the dish pairs a smoked, almost silky aubergine base with meat straight from the grill.
Ingredients
Aubergine, garlic, strained yoghurt, minced or cubed meat (usually lamb or beef), butter, and Turkish pepper flakes for the finishing drizzle.
Traditional Preparation
Aubergines are charred directly over flame until the skin blackens and the flesh softens, then peeled and mashed or blended with garlic and thick strained yoghurt. Grilled meat is placed on top, and a butter-and-pepper drizzle finishes the dish.
Regional Variations
Some versions use cubed grilled lamb rather than minced meat; others blend in a little tahini for extra richness.
Pairings
Warm flatbread for scooping, ayran, or a simple onion-parsley salad to cut the richness.
How It Is Served
Warm, the smoked aubergine yoghurt spread across the base of the plate with the grilled meat mounded on top and butter pooling at the edges.
Did You Know
The smoky flavour comes entirely from charring the aubergine directly over open flame rather than roasting it — a technique shared with dishes like baba ganoush across the wider region.
Ali Nazik at SkaZka Bali
Available at SkaZka Bali as part of the grill menu — smoked aubergine and garlic yoghurt topped with grilled meat.