Gaziantep Alenazik Product Description and Distinctive Features: Antep Alenaziği or Gaziantep Alenaziği is a traditional regional specialty made with roasted eggplant, strained yogurt, garlic, and lamb meat (either cubed or minced). The dish is preferably prepared using seedless eggplants. Especially popular during the summer season, Antep Alenaziği / Gaziantep Alenaziği is one of the most famous dishes of Gaziantep cuisine. Its unique preparation and presentation techniques are tied closely to the local geography and require considerable culinary skill, giving it a strong regional identity and reputation. Production Method: The ingredients for a single serving of Gaziantep Alenaziği / Antep Alenaziği include: 100-150 g roasted eggplant, 100-130 g strained yogurt, 1-2 g garlic (optional), 135-200 g minced or cubed lamb meat, 20-25 g clarified butter or regular butter, and 3-5 g red pepper flakes. For making Gaziantep Alenaziği / Antep Alenaziği, seedless eggplants are preferred. These eggplants are roasted by turning them on all sides for about 10-15 minutes depending on the oven's heat, then peeled and sliced thinly. The lamb meat, either minced or cubed, is first salted and then skewered for grilling, turning consistently in one direction. The strained yogurt is blended with optional garlic. Roasted eggplants are placed in a traditional copper dish, topped with the yogurt mixture, and gently warmed over low heat. Finally, the grilled lamb meat is placed on top, and the dish is served with clarified or regular butter infused with red pepper flakes.