Iskender Kebab

2 pieces of beef tenderloin, each 200 gr

200 gr regular ground beef

4 pieces of Asian Nan Pita bread or plain pita bread (pide)

Salt

Pepper

Garnish:

Yogurt

1 cup tomato paste, heated up with a few tbs of water

(or use canned crushed tomatoes)

2 tbsp butter

Add the salt and pepper to the ground beef. Knead and give it a round shape, then place in the middle of the two pieces of tenderloin.

Cover in plastic wrap and leave in the freezer overnight. The next day remove from the fridge 45 minutes before cutting. Use a knife, electric knife or meat cutter to shred it (picture). Then fry in a large pan (be careful not to over-fry).

Cut the pitas in bite size diagonal shapes and place on the plates (picture). Spread the beef over the pita bread pieces. Pour the tomato sauce on top and place a few spoons of yogurt on the side. Lastly, melt the butter in a small pan. When it starts bubbling, pour over the tomato sauce (picture).

Serve Iskender Kebab while still hot. This recipe makes 4 servings.