İskender Kebap (Sliced Meat on Bread with Tomato Sauce and Yogurt)

Instructions

1. Mix the yogurt, onion juice, garlic, pepper paste, cumin, thyme, salt, pepper and olive oil in a large bowl. Add the sliced meat, toss to coat and marinate in the fridge for at least 1 hour, or overnight.
2. For the sauce, melt 2 tbsp butter in a saucepan over medium heat. Stir in the tomato paste for 1 minute, then add the crushed tomatoes, water, sugar and salt. Simmer for 12 to 15 minutes until thick.
3. Heat a large heavy skillet over high heat. Cook the meat in 2 or 3 batches, spread in a single layer, for 2 to 3 minutes per batch until browned at the edges and cooked through. Keep it warm on a plate.
4. Char the green peppers and tomatoes in the same pan or under a hot broiler until blistered, about 6 minutes.
5. Toast the bread cubes in a dry pan or in a 200°C (400°F) oven for 5 minutes, until the edges are crisp. Divide them among four plates.
6. Lay the meat over the bread, then spoon some warm tomato sauce over the meat. Use enough to soften part of the bread and leave the rest crisp.
7. Brown the 60 g butter in a small pan over medium heat for 3 to 4 minutes, until it smells nutty. Stir in the pepper flakes.
8. Pour the hot butter over each plate so it sizzles. Add the charred vegetables and a big spoon of yogurt on the side and serve at once.

Tips

• Slice the meat very thinly. Freezing the beef for 30 minutes first makes it much easier to cut even, paper-thin slices.
• Lamb or a mix of lamb and beef gives a more traditional flavor, and boneless chicken thigh works for a lighter plate. Keep the same yogurt marinade for all of them.