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Bursa's famous İskender kebab; thinly sliced lamb is arranged over torn pieces of pide bread and topped with tomato sauce and foaming butter. Served with plain yoghurt on the side.
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per serving
Place the lamb leg in a bowl. Add the yoghurt, juice from the grated onion, crushed garlic, salt, black pepper and thyme. Rub the meat thoroughly with this mixture. Cover with cling film and marinate in the refrigerator for at least 6 hours (ideally overnight).
Preheat the oven to 180°C. Place the marinated lamb leg in a roasting tray and cover with aluminium foil. Cook for 80-90 minutes. Remove the foil and cook for a further 15 minutes until the top is lightly golden. Remove from the oven and leave to rest for 10 minutes.
Melt 1 tablespoon of butter in a small saucepan. Add the tomato purée and cook for 1-2 minutes. Add the hot water and salt, then simmer, stirring, for 5 minutes. The sauce should be thick in consistency.
Tear the pide bread into pieces roughly the size of a palm. Divide evenly among serving plates.
Slice the rested lamb as thinly as possible. Arrange the slices in layers over the pide pieces.
Drizzle the prepared tomato sauce over the meat and bread.
Melt the remaining butter in a small pan over a medium heat. Heat until the butter foams and turns a light hazelnut colour (do not burn). Drizzle immediately over the meat and sauce.
Serve hot with plain yoghurt on the side.
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