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Published 1998
This is one of the most popular kebabs in Turkey—a glory of smoke and fire featuring two of the best ingredients ever to hit a barbecue grill: lamb and eggplant. Legend credits its invention to a kebab maker named Ali Nasik (“Gentle Al”) from the city of Bursa. Gentle Al’s brainstorm was to serve grilled, spiced ground lamb kebabs over a tangy puree made from fire-charred eggplant and yogurt. Today, you find these kebabs all over Turkey. For the sake of convenience, the eggplant puree can b