Yoğurtlu köfte kebabi (kofte kebab with tomato sauce and yog

• servings: 6 servings

Ingredients

2 pitta breads

750g minced lamb

Salt and black pepper

1 medium onion finely chopped (optional)

1bunch flat-leaf parsley 50g, finely chopped

1tsp sumac plus a pinch more

500g natural full-fat yoghurt

2tbsp butter or extra virgin olive oil

2-3tbsp pine nuts

1 small onion chopped

2tbsp extra virgin olive oil

2 garlic cloves chopped

1 chilli seeded and chopped

750g tomatoes peeled and chopped

Salt and black pepper

1-2tsp sugar

Directions

Make the tomato sauce first. Fry the onion in the oil until soft. Add the garlic and chilli, and stir for a moment or two. Put in the tomatoes, season with salt, pepper and sugar, and cook over a medium heat for 10 minutes until they soften.

Open out the pitta and toast them until they are crisp, then break them into small pieces.

For the kofte kebabs, season the lamb with salt and pepper, and work it into a soft dough with your hands.

Add the onion, if using, and the parsley, and work into the meat. Shape into sausages about 2cm thick and 7cm long.

Arrange them on an oiled sheet of foil on a baking sheet and cook them under a pre-heated grill for about eight minutes, turning them over once, until well browned outside but pink and moist inside.

Spread the pieces of toasted pitta at the bottom of the serving dish and sprinkle over a pinch of sumac.

Pour the hot tomato sauce all over and top with a layer of the yoghurt beaten with a fork.

Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac.

When the butter or oil sizzles, sprinkle it all over the yoghurt. Arrange the meat on top and serve at once.