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Bursa's legendary İskender; thinly sliced lamb döner is arranged over torn pide, then meets hot tomato sauce and melted butter. Served with thick yogurt and fire-roasted vegetables on the side.
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per serving
Rub the lamb shoulder all over with half the salt and the pepper. Heat a heavy-bottomed pan or grill pan over high heat. Sear the meat on all sides until cooked through (approximately 12-15 minutes). Rest for 5 minutes, then slice as thinly as possible.
In a small saucepan, melt 20 g of butter over medium heat. Add the tomato paste and cook for 1 minute. Add the water and remaining salt. Simmer over low heat for 8-10 minutes until slightly thickened.
Tear the pide into bite-sized pieces and spread them in a single layer on a wide serving plate.
Add the olive oil to the grill pan. Fire-roast the halved tomatoes and whole peppers; they should be lightly charred and softened on all sides, about 5-7 minutes.
Arrange the thinly sliced lamb in layers over the pide pieces. Drizzle the hot tomato sauce over the meat.
Melt the remaining 80 g of butter in a small pan until foaming, then drizzle it hot over the meat and sauce. Place the yogurt on the side of the plate, accompanied by the fire-roasted vegetables. Serve immediately.
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