Iskender kebab with yoghurt and butter (İskender kebap)

1. Slice the lamb leg, slightly frozen, into very thin, paper-like slices.

2. Grate the onion, squeeze its juice over the meat, add the olive oil, paprika and pepper, toss and marinate for at least 1 hour.

3. For the tomato sauce, fry the tomato purée in the butter for 1 minute, add the grated tomatoes and 100 ml of water, season with salt and simmer for 10 minutes.

4. Fry the meat in small batches in a very hot pan for 1-2 minutes and salt it; meanwhile fry the green chillies whole, cut the pitta into cubes and toast them lightly.

5. Put the pitta cubes on the plates, pour half the tomato sauce over them, top with the meat and the rest of the sauce and add the yoghurt alongside.

6. Heat the butter until foaming and pour it sizzling over the meat just before serving; serve with the fried chillies.

Tip: A speciality of Bursa, originally made with döner meat. The key to the experience is the hot browned butter poured over at the table – the yoghurt should be at room temperature.