Minced lamb on smoky aubergine yoghurt (Ali Nazik)

1. Char the aubergines all over on a gas flame or under the grill until completely soft, then peel them and chop the flesh finely.

2. Mix the aubergine with the yoghurt, crushed garlic and a pinch of salt.

3. Fry the minced lamb in olive oil over high heat until crumbly.

4. Add the finely chopped peppers, season and fry for 8-10 minutes until the peppers are soft and the meat nicely browned.

5. Spread the aubergine yoghurt on the plates and pile the meat in the middle.

6. Heat the butter with the chilli flakes until foaming, drizzle it over the top and serve immediately.

Tip: A classic from Gaziantep. Instead of mince you can grill cubes of lamb on skewers to go on top – that's the original version. Serve with pitta.