Iskender Kebab

Steps

1. 1
   Tip the grated onion into a sieve over a bowl and press out its juice; discard the pulp. Toss the meat with the onion juice, olive oil, 1 tsp of the salt and the pepper and leave for 30 minutes.
2. 2
   Make the sauce: melt 30 g of the butter in a small pan, stir in the tomato paste for 1 minute, then add the grated tomatoes, hot water, sugar and remaining salt and simmer for 10 minutes until smooth and slightly thickened.
3. 3
   Cut the pide into 3 cm cubes and toast them in the oven at 180°C/350°F for 5 minutes until just crisp at the edges.
4. 4
   Heat a large heavy frying pan until smoking and sear the meat in batches in a single layer, 1–2 minutes per batch, until browned at the edges — thin slicing and fast cooking keep it tender.
5. 5
   Char the green peppers in the same pan for 3–4 minutes, turning, until blistered.
6. 6
   Spread the bread on warm plates, spoon over half the tomato sauce, pile the meat on top and spoon over the rest of the sauce, with the yoghurt and peppers alongside.
7. 7
   Melt the remaining butter in the pan until it foams and smells nutty, about 2 minutes, and pour it sizzling over each plate at the table.