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Bursa's famous İskender kebab; thinly sliced lamb is arranged over torn pieces of pide bread, topped with tomato sauce and sizzling butter. Served with plain yogurt on the side.
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per serving
Place the lamb leg in a bowl. Add yogurt, strained onion juice, crushed garlic, salt, black pepper, and oregano. Rub the meat thoroughly with this mixture. Cover with plastic wrap 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 baking tray and cover with aluminum foil. Bake for 80-90 minutes. Remove the foil and bake for an additional 15 minutes until the top is lightly browned. Remove from the oven and let rest for 10 minutes.
Melt 1 tablespoon of butter in a small saucepan. Add the tomato paste and cook for 1-2 minutes. Add the hot water and salt, and simmer, stirring, for 5 minutes. The sauce should be thick.
Tear the pide bread into palm-sized pieces. 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 medium heat. Heat until the butter foams and turns a light hazelnut color (do not burn). Immediately drizzle over the meat and sauce.
Serve hot with plain yogurt on the side.
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