Gaziantep Alenazik Product Description and Distinctive Features: Antep Alenaziği / Gaziantep Alenaziği is a regional dish prepared using roasted eggplant, strained yogurt, garlic, and lamb meat (cubed or minced). The use of seedless eggplants is preferred in its production. Particularly in the summer months, Antep Alenaziği / Gaziantep Alenaziği is in high demand and is one of the most well-known dishes in Gaziantep cuisine. Its production method and presentation style are specific to the geographical region, requiring skill and expertise. For these reasons, it is associated with a geographical boundary and reputation. Production Method: Ingredients for 1 portion of Gaziantep Alenaziği / Antep Alenaziği: - 100-150 g roasted eggplant - 100-130 g strained yogurt - 1-2 g garlic (optional) - 135-200 g lamb minced meat / lamb cubed meat - 20-25 g clarified butter / butter - 3-5 g red pepper flakes Seedless eggplants are preferred for the production of Gaziantep Alenaziği / Antep Alenaziği. The eggplants are roasted by turning them every side for 10-15 minutes, depending on the oven temperature, and then peeled and thinly sliced. Previously salted minced lamb or cubed meat is threaded onto skewers suitable for the grill and cooked by turning them in the same direction on a grill. Strained yogurt is mixed with optional garlic. Roasted eggplants are placed in a copper dish, and the strained yogurt mixture is added and gently heated over low heat. The grilled minced meat or cubed kebab is placed on top, and it is served with clarified butter / butter infused with red pepper flakes.