İskender kebab (Bursa-style lamb over pita)

Ingredients

• 600 g lamb shoulder, sliced very thin
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp salt

For the sauce

• 2 tbsp tomato purée
• 200 ml water
• Salt and pepper

For assembly

• 4 pita breads, torn into pieces
• 200 g Greek yoghurt
• 50 g butter
• 1 tsp dried Aleppo pepper

Method

1. Mix the lamb with olive oil, cumin, paprika and salt. Marinate 2 hours.
2. For the sauce: simmer the tomato purée with water, salt and pepper for 10 minutes until thickened.
3. Heat a griddle pan until smoking. Sear the lamb strips in batches for 1-2 minutes per side.
4. Warm the pita pieces in the same pan with a little butter.
5. To assemble: layer pita on a plate, pile the lamb on top, spoon over the tomato sauce, add a dollop of yoghurt, then drizzle sizzling browned butter over everything and dust with Aleppo pepper.
6. Serve immediately.