Iskender Kebab

Combine the minced lamb, grated onion, garlic, ground cumin, ground coriander, Aleppo pepper, fine sea salt and black pepper in a large bowl and knead thoroughly until sticky and well combined.

Press the mixture firmly into a loaf tin, packing out any air pockets, and cover with foil.

Bake in an oven preheated to 200°C for 35 minutes.

Remove the loaf from the oven and check with a meat thermometer that the centre has reached an internal temperature of at least 71°C.

Rest the loaf for 10 minutes, then turn it out and slice thinly.

Sear the lamb slices in a hot frying pan for 3 minutes, until the edges are crisp.

Simmer the grated tomatoes and tomato paste in a saucepan for 10 minutes, until thickened into a sauce.

Toast the pitta bread cubes in a dry frying pan for 4 minutes, until golden and crisp.

Melt the butter in a small saucepan for 3 minutes, until foaming and golden-brown.

Divide the toasted pitta cubes among plates, top with the lamb slices, pour over the tomato sauce and the browned butter, and serve with the yogurt on the side.