Iskender Kebab

Mix ground lamb and beef with salt, black pepper, red pepper flakes, and 1 tsp cumin. Knead well for 3 minutes to develop texture. Shape onto flat skewers (döner style) or form into a flat log.

Grill or broil the meat on high heat, turning occasionally, until cooked through and charred on the outside, about 15–20 minutes. Slice thinly.

Make tomato sauce: sauté diced onion and green pepper in oil for 5 minutes. Add crushed tomatoes, season with salt and pepper. Simmer 15 minutes.

Make garlic yogurt: stir minced garlic into yogurt with a pinch of salt.

Cut pide bread into 3 cm cubes and toast in a dry pan or oven until lightly crisped.

Arrange bread cubes in a wide shallow bowl. Pour hot tomato sauce over the bread.

Layer sliced kebab meat on top. Heat butter with red pepper flakes in a small pan until sizzling and pour over everything. Add a generous spoonful of garlic yogurt on the side.