Urfa Kebab à la Iskender (on toasted bread with tomato sauce and yogurt)

Ingredients for 4 servings:

• 500 g minced beef or lamb
• ½ bunch parsley
• 1 tsp, heaped Pul Biber
• 1 tsp cumin powder
• 1 tsp ground pepper
• 1 tsp, heaped salt
• 1 tbsp olive oil
• 1 m.-sized tomato(s)
• 1 small onion(s)
• 500 ml tomato puree
• 1 large tomato(s)
• 1 tsp sweet paprika powder
• 1 tsp pepper
• 1 tsp, heaped salt
• 40 g butter
• 3 sugar cubes or 1 heaped tsp sugar
• ½ flatbread(s) or 4 rolls
• 500 g yogurt, Turkish or Greek
• 30 g butter

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

For the kebab, peel the tomato and chop or grate it very finely. Grate the onion. Finely chop the parsley. Combine everything with the minced meat and the remaining ingredients in a bowl with a dough hook. Knead for at least 5 minutes and refrigerate for at least 1 hour. Then, for the kebabs, divide the meat dough into 6 portions, form long sausages, and thread the kebabs onto 6 flat skewers. Grill each kebab over charcoal for 3-4 minutes on each side. For the tomato sauce, lightly brown the butter in a pan, add the peeled and finely chopped (preferably grated) tomato, salt, pepper, paprika, and sugar, and fry briefly. Then add the tomato puree, stir well, and bring to a boil. Cover the pan and simmer for at least 15 minutes over low heat, stirring occasionally. Season to taste (it should taste slightly salty). To serve, cut the bread or rolls into 1-2 cm cubes and toast them in butter. Place 1/4 of the bread cubes on a plate. Either pour the sauce over them and add the room-temperature yogurt to the plate separately, or pour the yogurt over the bread cubes and pour the sauce over them. Then place 1 1/2 kebabs on top and serve. Tip: It tastes even better if you grill peppers or tomato halves and serve it on the side.