Ali Nazik

Ali Nazik Kebabı takes its name from a story set in the legendary food city of Gaziantep in southeastern Turkey. According to tradition, the dish was created by a cook for the Ottoman Grand Vizier Ali Pasha, and the Vizier — a man known for his gentle nature — declared it "nazik" (gentle, refined). Another version says the cook's name was Ali and the dish was named after its creator. Either way, Gaziantep claims it proudly.

Gaziantep is to Turkey what Lyon is to France — the undisputed culinary capital, the city where technique and tradition run deepest. The city's cuisine is built on the abundant produce of the Fertile Crescent: eggplant, pistachios, red pepper paste, lamb, yoghurt, and the spice blends that arrived via the ancient trade routes from the East. Ali Nazik brings together the smoky depth of roasted eggplant with the cool tang of garlic yoghurt and the richness of slow-cooked lamb in one extraordinary plate.

Our Ali Nazik features slow-cooked lamb over smoked eggplant puree blended with garlic yoghurt, topped with a seasoned tomato sauce. The smoking of the eggplant is what separates this dish from any other eggplant preparation — done properly over direct flame, it produces a depth of flavour that no oven can replicate. Served with Turkish bread.