İskender Kebap

Chill the lamb in the freezer for 20 minutes so it firms up, then cut it across the grain into slices about 3 mm thick, trimming away any sinew. Grate the onion and 2 garlic cloves into a large bowl. Add 100 g of the yoghurt, 1 tablespoon of the olive oil, the cumin, 1 teaspoon of the pul biber, salt and pepper, and mix well. Add the lamb and turn the slices until every one is coated. Cover and refrigerate for at least 1 hour, or up to 12 hours.

• lamb600 g
• yoghurt100 g
• onion1
• garlic2 cloves
• olive oil1 tbsp
• cumin1 tsp
• pul biber1 tsp
• saltto taste
• black pepperto taste

Heat the oven to 230 °C with two baking trays inside. Grate 500 g of the tomatoes on the coarse side of a box grater, leaving the skins behind. Melt 20 g of the butter in a saucepan, stir in the remaining garlic clove and the tomato paste for 30 seconds, then add the tomatoes, salt and pepper. Simmer for 15–20 minutes, until thick and no longer watery. Meanwhile, prick the peppers and char them with the remaining halved tomatoes in a hot pan with 1 tablespoon of oil, turning, until blistered and soft.

• tomato750 g
• tomato paste1 tbsp
• butter20 g
• garlic1 clove
• green peppers (sivri biber)4
• olive oil1 tbsp
• saltto taste
• black pepperto taste

Spread the marinated lamb in a single layer on the two hot trays, scraping off any thick clumps of marinade so the slices roast instead of steaming. Roast for 8–10 minutes, turning each slice once halfway, until the edges are browned and crisp and the meat is cooked through with no pink left. Thin slices dry out quickly, so check them at 8 minutes. Take the trays out and leave the meat to rest for 2 minutes while you warm four plates.

• lamb600 g

Cut the flatbread into 2 cm cubes and divide them between the four warm plates. Spoon the hot tomato sauce over the bread, then lay the lamb on top. Melt the remaining 80 g of butter with the remaining teaspoon of pul biber in a small pan for 2–3 minutes, until it foams and turns deep red. Pour it over each plate; it should sizzle. Add the charred tomatoes, a pepper and 50 g of yoghurt to the side of each plate and serve at once.

• flatbread320 g
• tomato750 g
• lamb600 g
• green peppers (sivri biber)4
• butter80 g
• pul biber1 tsp
• yoghurt200 g