Iskender Kebab NRW-Style

Ingredients for 2 servings:

• 300 g lamb loin(s)
• olive oil
• salt and pepper
• 1 tbsp butter
• ¼ flatbread(s)
• 1 tbsp red pepper paste
• 150 ml tomato(s), strained
• 3 peppers, red, pickled, spiciness to taste
• ½ tsp sweet paprika powder
• Sugar
• salt and pepper
• 250 g white cabbage
• 1 tsp, leveled sea salt
• 2 tsp, leveled sugar
• 2 tbsp white wine vinegar
• ½ tsp caraway seeds
• 250 g yogurt, Turkish or Greek
• 1 tsp mustard
• 1 small garlic clove(s)
• 2 tbsp flat-leaf parsley, chopped
• 1 tbsp white wine vinegar
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

based on a recipe by Björn Freitag

For the salad, grate the white cabbage or cut it into very fine strips and place it in a bowl. Crush the caraway seeds in a mortar and add them along with the salt, sugar, and vinegar. Knead and mash the cabbage vigorously for a few minutes with freshly washed hands. Cover and set aside. Cut the flatbread into bite-sized cubes. Melt the butter in a pan and toast the bread pieces over medium heat until golden brown, turning frequently. For the tomato sauce, mix the paprika paste and the passata in a small saucepan. Cut the pickled peppers into very fine rings and mix in with the paprika. Bring everything to a boil briefly, stirring occasionally. Season with sugar, salt, and pepper, and reduce the sauce over low heat for about 15 minutes. Cut the lamb into bite-sized slices about 0.5 cm thick and arrange them on a baking sheet lined with baking paper. Sprinkle the olive oil, salt, and pepper evenly over the meat. Set the oven to grill and roast the shredded lamb for around five minutes, until cooked to your liking. Mix the yogurt with the mustard. Peel and roughly chop the garlic, then sprinkle with a little sea salt and crush it with the blade of a knife. Add the garlic and parsley to the yogurt. Season to taste with vinegar, pepper, and salt, if desired. Divide the crispy flatbread cubes between two deep plates. Drizzle half of the warm tomato and paprika sauce evenly over the top. Season the coleslaw again, stir well, and then add it as the next layer. Arrange the lamb strips on the coleslaw and spoon the remaining tomato and paprika sauce on top. Finally, drizzle the yogurt sauce over the dish. Garnish with flat-leaf parsley and serve immediately. Tip: Grilled vegetables such as peppers, zucchini, and eggplant go well with this dish.