Yogurtlu Kebab

Name: Yogurtlu Kebab
Ingredients: 1 pound tomatoes, peeled and chopped; 4 tablespoons olive oil; Salt and pepper; 1 teaspoon sugar; 1 thin pita bread; Ground-lamb kofta mixture, as in preceding recipe (page 238), with the same amount of meat; 2 1/2 cups plain whole-milk or thick strained yogurt (see page 110), at room temperature; 1 teaspoon paprika; 23 tablespoons pine nuts, toasted or not; 2 tablespoons finely chopped flat-leaf parsley to garnish (optional)

10 ingredients

8 steps

Ingredients

1 pound tomatoes, peeled and chopped
4 tablespoons olive oil
Salt and pepper
1 teaspoon sugar
1 thin pita bread
Ground-lamb kofta mixture, as in preceding recipe (page 238), with the same amount of meat
2 1/2 cups plain whole-milk or thick strained yogurt (see page 110), at room temperature
1 teaspoon paprika
23 tablespoons pine nuts, toasted or not
2 tablespoons finely chopped flat-leaf parsley to garnish (optional)

Directions

1

Put the tomatoes in a pan with 1 tablespoon of the oil, salt, pepper, and sugar, and cook over medium heat until they soften.
2

Toast the pita bread until it is crisp, then break it into small pieces.
3

Shape the ground-lamb kofta into 12 or 16 small burgers.
4

Cook them under the broiler, turning them over once, until they are brown outside but still pink inside.
5

In each individual bowl, put a quarter of the toasted bread, cover with a quarter of the tomato sauce, and top with a layer of yogurt.
6

Mix the paprika with the remaining oil and dribble over the yogurt, then sprinkle with pine nuts.
7

Arrange the meat burgers on top.
8

If you like, garnish further with chopped parsley.