Easy Way To Make Lahmacun

Easy Way To Make Lahmacun

Prepare the meat mixture. In the large bowl add red peppers, shallot, garlic, and parsley. Using a food processor chop a few times. To the mixture, add ground lamb (or beef). Season with spices and salt. Add tomato paste and extra virgin olive oil. Whizz a few times until well mixed.
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Slow Cooked Pork Ribs

Slow Cooked Pork Ribs

Combine together garlic powder, onion powder, paprika, salt and pepper. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray and ribs with foil and bake for 2 hours.
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Stuffed Peppers and Tomatoes; Yemista

Stuffed Peppers and Tomatoes; Yemista

Yemista is a beautiful Greek recipe similar to the Turkish dish Dolma. Can be enjoyed hot or cold and can feed the whole family with Mediterranean goodness! This is our recipe but every village/city/family have their own secret ingredients and ways of cooking this delicious meal.
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Introducing Manti to Bonvila: our quick guide to this popular dish

Introducing Manti to Bonvila: our quick guide to this popular dish

Manti is a well-loved traditional Turkish dish. Often called “Turkish ravioli” or “Turkish dumplings”, this simple but homely food is a staple to the Turkish dinner table. We’ve compiled 3 key points to guide you through this popular Turkish meal and how best to enjoy it.

Although it is a simple meal, Manti dates back thousands of years. The region of Kayseri in Turkey became known for its Manti, and it is still famously made there today. Check out this article for more on Kayseri cuisine and its history. However, it is not just in Turkish culture and cuisine where Manti makes its mark. Manti can be seen in Central Asian, Armenian, Afghan and Arabic cuisines too!

When it comes to making Manti, at Bonvila we believe in trusting the experts. In our fast-paced and hectic lives it is difficult to find the time to dedicate to our home-made recipes. If you did want to make Manti from scratch it can take around 4 hours! Here at Bonvila we understand the importance of authenticity in our cooking. So, for our Manti we are proud to work with independent Turkish women in London who make the Manti fresh from home. Their skilled hands will create these delectable dumplings for you, so you can enjoy a truly authentic and homely meal.

You can enjoy Manti with tomato butter sauce and yoghurt [link] . Another popular way that the Turkish enjoy this dish is with a touch of hot pepper flakes, yoghurt and some sort of homemade chilli sauce [link] (perhaps a mix of butter, olive oil and hot pepper flakes). If you like, you can even try a sprinkle of dry mint to give the meal a little something extra.

You can buy Manti and any toppings you need from Bonvila now!

Article by Melanie Marti.

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Turkish Quince Dessert; Ayva Tatlisi

Turkish Quince Dessert; Ayva Tatlisi

By Ozlem Warren - http://ozlemsturkishtable.com/

Ozlem: 'Quince is delicious when it’s ripe and you can enjoy eating raw, though it can also be quite tough to tackle. The hard, tangy and pale quince becomes soft, fragrant in a beautiful dark rosy pink color when it is cooked; quite a transformation for this humble fruit (...) I love the fruity desserts in Turkish cuisine; they are fragrant and packed with flavour'

Serves: 4

  • 2 medium size quinces
  • 150gr/ ¾ cup sugar (or 20 – 30 gr more, if you prefer sweeter)
  • 6 cloves
  • 16oz./2 cups water
  • 30ml/2 tbsp. juice of lemon
  • 30ml/ 2 tbsp. ground cinnamon
  • Turkish thick cream, Kaymak, or clotted cream to serve
  • Crushed pistachio nuts or walnuts to serve

Wash and cut the quinces in half, from top to bottom. Scoop out the core and keep the seeds, save the seeds aside. Peel the skin of the quince halves and set them aside too. Rub the peeled quince halves with the lemon juice; that will help quince not to go dark in colour.

Spread the peels of quince as a layer in a heavy pan, wide enough to have 4 quince halves in one layer. Place the quince halves on top, in a way that the hollow side faces upwards. Spread the sugar evenly over the halves and stir in the reserved quince seeds, cloves and the water.

Bring the pan to a boil then reduce the heat to low and cover the pan. Simmer gently for about 40 minutes. Check the quinces and flip the halves gently to the other side. The quinces will start turning to a rosy, darkish pink color and the syrup will start to thicken and caramelized. Stir in the ground cinnamon, cover and cook on low heat for another 40 minutes or until the fruit is cooked (you may need a little more or less cooking time depending on the size of the quince), turn the heat off. You will now get a richer dark rosy pink color and some caramelisation.

Leave the cooked quinces cool in the pan. The syrup will thicken even more and the color will go darker, thanks to the seeds acting as a natural thickener. Once cool, place the quince halves on a serving plate, with a dollop of clotted cream or even better, Turkish kaymak, the thick cream of the water buffalos over the top. You can sprinkle some crushed pistachio or walnuts over and serve.


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Pumpkin Soup with Cumin, Chili Flakes, Yoghurt; Balkabagi Corbasi

Pumpkin Soup with Cumin, Chili Flakes, Yoghurt; Balkabagi Corbasi

By Ozlem Warren - http://ozlemsturkishtable.com/

Ozlem: 'This easy, delicious pumpkin soup flavored with spices and yoghurt, is a real winter warmer. I mildly flavored our pumpkin soup, Balkabagi Corbasi, with ground cumin and red pepper flakes. Adding plain yoghurt at the end gives a lovely creamy texture and a bit of tartness, really delicious and wholesome. Hope you enjoy it, Afiyet Olsun.'

Serves: 4

  • 800 gr / 1.75 lb. deseeded pumpkin flesh, cut in small chunks
  • 1 large onion, finely chopped
  • 2 small carrots, cut in small cubes
  • 15 ml/ 1 tbsp. ground cumin
  • 15 ml / 1 tbsp. red pepper flakes or chili flakes (you can use more or less depending on your taste)
  • 1 lt / 1 ¾ pints/ 4 cups vegetable stock (or chicken stock if preferred)
  • 30 ml / 2 tbsp. olive oil
  • Salt and freshly ground black pepper to taste
  • 60 ml / 4 tbsp. plain natural yoghurt to serve
  • Roasted pumpkin seeds or sunflower seeds to serve (optional)
  • Extra virgin olive oil to serve (optional)

Clean, peel and deseed the pumpkin and cut in small chunks.

Put the pumpkin chunks, onions and cubed carrots into a heavy pan. Pour in the stock and olive oil. Then bring the pan to the boil.

Reduce the heat, cover the pan and simmer for about 25 minutes, or until all the vegetables are cooked.

Puree the soup in a blender and return to the pan.

Over a low heat, season with salt, freshly ground black pepper, ground cumin and red pepper flakes or chili flakes. Combine well and turn the heat off.

Pour the soup into serving bowls. Swirl a tablespoonful of plain yoghurt over. Sprinkle a few sunflower seeds or roasted pumpkin seeds, as well as little red pepper flakes and ground cumin, if you like. I also like to drizzle a little extra virgin olive oil over the soup before serving.

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Turkish Vegetable Soup with Orzo; Sehriyeli Sebze Corbasi

Turkish Vegetable Soup with Orzo; Sehriyeli Sebze Corbasi

By Ozlem Warren - http://ozlemsturkishtable.com/

Ozlem: 'This delicious vegetarian soup, Sehriyeli Sebze Corbasi, is easy, delicious and wholesome. Orzo pasta or "sehriye" as we call it in Turkish fits in this soup very well, thickens the broth beautifully and makes it substantial. Being a lemon fan, I give a generous squeeze, with plenty of red pepper flakes or Aleppo pepper over the soup for a delicious heat, when serving. You can also crumble some feta cheese over the top before serving if you'd like too. For a gluten-free option, you can use rice instead of orzo pasta.'

Serves: 4

  • 1 onion, finely chopped
  • 2 bell peppers (red, yellow or green), deseeded and coarsely chopped
  • 2 medium carrots, chopped in small pieces
  • Handful of flat leaf parsley, finely chopped
  • Juice of 1 lemon
  • 180 gr / 6¼ oz / 1 full cup orzo pasta
  • 30 ml/ 2 tbsp. olive oil
  • 400 gr / 1 can of chopped tomatoes
  • ½ tbsp. double concentrated tomato puree
  • 1.2 litres / 2 pints hot water or vegetable stock
  • Salt and ground black pepper to taste
  • 10 ml / 2 tsp. Turkish red pepper flakes or chili flakes
  • Extra wedges of lemon to serve
  • Crusty bread or pide bread to serve

Heat the olive oil in a heavy, wide sauce pan and add the onions, peppers and carrots. Stir and cook for 2-3 minutes, they will start to soften up.

Pour in the hot water or vegetable stock. Also pour in the chopped canned tomatoes and the tomato puree, stir well. Cover and bring to to the boil.

Stir the pot and cover again, cook for 10 minutes at medium to low heat.

Then add the orzo pasta, season with salt and ground black pepper and combine well. Cover and cook for another 10 minutes at medium to low heat, stirring occasionally.

Once the orzo pasta is cooked, stir in the parsley, pour in the lemon juice and combine well. Check the seasoning and add more salt and ground black pepper, if needed. Turn the heat off.

Serve hot with Turkish red pepper flakes or chili flakes over the soup, with extra wedges of lemon and crusty bread by the side.

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Mini Pizzas with Olives, Cheese and Tomatoes; Zeytinli Mini Pizza

Mini Pizzas with Olives, Cheese and Tomatoes; Zeytinli Mini Pizza

By Ozlem Warren - http://ozlemsturkishtable.com/

Ozlem: 'I love the savory pastries, pogacas and these little melt-in-the-mouth mini pizzas with various fillings sold in bakeries, firin and patisseries, pastanes, in Turkey. We Turks love them for breakfast as well as for a morning or afternoon snack with cup of tea, cay; such a delicious treat. They are easy to make at home and a real crowd pleaser, hope you enjoy them - afiyet olsun'

Serves: 35 mini pizzas
  • 375 gr/ 3 cups all-purpose plain flour
  • 7gr dry yeast (1 sachet)
  • 5 ml/ 1 tsp. salt
  • 10 ml/ 2 tsp. sugar
  • 240 ml / 8 fl. oz. / 1 cup warm milk
  • 15 ml/ 1 tbsp. olive oil
  • 50 gr / 2 oz. butter, melted
  • For the filling:
  • 3 small tomatoes, deseeded and finely chopped
  • Handful - about 15- green and black olives, roughly chopped
  • 200 gr / 7 oz. / 2 cups grated mozzarella or cheddar cheese
  • 15 ml / 1 tbsp. olive oil
  • For the topping:
  • 1 egg, beaten
Preheat the oven to 180 C / 350 F

Combine the warm milk, sugar and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy.

Stir in the flour and salt in a large bowl and make a well in the middle. Add the melted butter and slowly pour in the milk & yeast mixture.
Knead well with your hands for a few minutes, until the dough comes together. Have a drizzle (about 1 tbsp.) of olive oil in your hands if the dough gets too sticky; knead and shape the dough like a ball.
Place the dough in the large bowl and cover with a cling film and a tea towel. Let it rise in a warm place for 45-60 minutes or until doubled in size.
Prepare the filling while the dough is rising. Deseed the tomatoes and olives and chop finely. Place them in a medium sized bowl and stir in the grated cheese and olive oil. Combine and mix well. Set the filling aside.

Once the dough has risen, punch down and divide 3 equal pieces and roll into balls.

On a lightly floured surface, roll out each of the ball of dough with a rolling pin into thin flat rounds in ⅓ cm (0.14”) width. Using a round mold or round glass of 8 cm/3” in diameter, cut the flat dough into circles. Repeat until all the dough is used.

Line baking parchment paper on your baking tray and place the dough circles on it. Using your finger, make a little dent in the middle of each dough circle.
Place a dessert spoonful of filling in each dough circle (in and around the dent).
Brush the pastries with the beaten egg and bake in the preheated oven (180 C/ 350 F) for 15 minutes or until golden around the edges.

Serve hot immediately. This recipe makes 35 mini pizzas; afiyet olsun!
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Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

Eggplant kebab with yoghurt marinated chicken; Patlicanli Kebap

By Ozlem Warren - http://ozlemsturkishtable.com/

Ozlem: 'This is a southern Turkish style kebab, prepared at homes. The aubergines (eggplants) are double baked in this recipe, Southern Turkish style, which intensify their flavor. Marinating the chicken in yoghurt, olive oil, tomato paste and red pepper paste is well worth the effort, as it tenderizes the chicken and enables the flavors to blend well. I hope you enjoy this delightful, home style baked aubergine kebab with chicken and vegetables.'

Serves: 6
  • 2 medium aubergines (eggplants)
  • 700 gr / 1.5 lb. chicken thighs or chicken breast, skinned and cut in 4x4 cm (1.6” x 1.6”) chunks
  • 2 red Romano (pointy) or bell peppers, deseeded and sliced in chunks
  • 1 green (pointy or bell) pepper, deseeded and sliced in chunks
  • 1 medium onion, coarsely chopped
  • 45 ml / 3 tbsp. olive oil
  • Salt and ground black pepper to taste
  • For the chicken marinade:
  • 2 garlic cloves, finely chopped
  • 30 ml/ 2 tbsp. plain whole milk yoghurt
  • ½ tbsp. tomato paste
  • ½ tbsp. Turkish hot pepper paste (optional)
  • 5 ml/ 1 tsp red pepper flakes
  • Salt and ground black pepper to taste
  • 15 ml / 1 tbsp. olive oil to sauté the marinated chicken
  • For the sauce:
  • ½ tbsp. red pepper paste or 1-2 tsp. red pepper flakes
  • ½ tbsp. tomato paste
  • 12 fl. oz. / 1 ½ cup water
Preheat the oven to 180 C/ 350 F

Peel the aubergines (eggplants) in zebra stripes, using a vegetable peeler or a small knife. Cut the aubergines in lengthways then in 1cm (0.4”) thick slices. Place the slices on a tray and sprinkle salt over them (The salt will help extract the bitter juices out of the aubergines).
Set aside for 15 minutes.

Prepare the marinade for the chicken. Place the chicken pieces in a large bowl. Stir in the yoghurt, garlic, olive oil, tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and ground black pepper to your taste and combine and mix the chicken pieces with the marinade. Cover the marinade and leave in the fridge for 30 minutes (you can prepare this marinade ahead of time, even overnight and leave in the fridge).

Using kitchen paper towel, squeeze the excess moisture out of the aubergines. Place the aubergines on a tray and drizzle 3 tbsp. olive oil over them. Coat the pieces with the olive oil and partially bake in the preheated oven for 15 minutes. Heat the olive oil in a large heavy pan and stir in the marinated chicken pieces. Sauté over medium to high heat for 4 – 5 minutes, turn the heat off.

Once the aubergine slices partially baked, prepare the chicken & aubergine bake with vegetables. In a large baking dish, place a chicken piece next to onion, pepper (alternating red and green pepper pieces) and aubergine slices. Keep on placing chicken and vegetables in this order side by side, until all the chicken and vegetables are layered. Spread any remaining aubergine slices at the top.

To prepare the sauce, stir in the red pepper paste, tomato paste, red pepper flakes and the water to the pan used for sautéing the chicken. Combine all, also using any leftover chicken marinade sauce in the pan. Pour in this mixture over your tray with the chicken, aubergine and vegetables.

Bake in the oven for 35 – 40 minutes, until chicken and vegetables are cooked and turned light golden color.

Serve hot with plain rice or bulgur pilaf aside.
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    Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide

    Turkish Flat breads with Cheese, Tomato and Egg; Yumurtali Pide

    By Ozlem Warren - http://ozlemsturkishtable.com/

    Ozlem: 'This pide hails from the Kayseri region in Middle Anatolia, where locals would also use region’s wonderful delicacy, Pastirma – dried cured and thinly sliced beef over the topping. An egg is cracked in the middle of each pide at the last 4-5 minutes of baking and then baked further until the egg is just set, delicious. I hope you enjoy this delicious, easy to make Yumurtali Pide; you can alter the topping and add on your choice of cheese or slices of dried cured beef or pastrami too. This wonderful Pide would also go down very well for Turkish style breakfast or brunch.'

    Serves: 8

    For the dough:
    300 gr/ 10oz/2 ½ cups all-purpose plain flour
    7gr dried yeast
    5 ml/ 1 tsp. sugar
    5 ml / 1 tsp. salt
    4 fl. oz./112 ml/1/2 cup warm water
    2 ½ fl oz. / 70 ml / ⅓ cup warm milk
    45ml/3 tbsp. olive oil
    1 egg + 5 ml/ 1 tsp. olive oil to brush the pide
    For the topping:
    60 gr / 2 oz. medium cheddar cheese, thinly sliced
    110 gr/ 4 oz. grated mozzarella
    ½ medium tomato, deseeded and thinly sliced
    ¼ green bell pepper, cut in half and thinly sliced
    2 eggs (one egg for each pide) to crack over pide topping
    Red pepper flakes / Turkish pul biber to sprinkle over the egg

    Preheat the oven to 180 C/ 350 F

    Stir in the dried yeast and sugar in a small bowl and pour in ½ cup warm water. Dissolve and mix the yeast in water. Set aside for the yeast mixture to get frothy for 5 minutes.

    Combine the flour and salt in a large bowl. Make a well in the middle and pour in 2 tbsp. olive oil and the yeast mixture. Also stir in the warm milk to the flour mixture. Using your hands, draw in the flour from the sides and work the mixture into a dough. On a floured surface, knead for 3 -5 minutes, until you reach a soft, smooth dough. The dough may get sticky as you knead, so pour the remaining 1 tbsp. olive oil and add a little more flour if needed to help shape into a soft dough.

    Grease a large bowl with a little olive oil, place the dough and cover with a cling film. Leave the dough in a warm place for 1 hour to rise.

    Once the dough is risen, place the dough on a lightly floured surface. Knead the dough for a minute then divide the dough into two pieces and roll into two balls. On a lightly floured surface, roll the dough balls into 2 oval shapes of 20 cm x 40 cm (about 8”x16”), with ½ cm (0.2”) thickness.

    Line a large baking tray with baking paper and place the 2 oval flat bread dough on the tray.

    Spread the grated mozzarella cheese, cheddar cheese, sliced peppers and tomatoes evenly over the 2 flat breads, leaving 2 cm at the edges as a border with no filling (I’ve found it’s easier to spread the filling while the oval dough is in the tray). Fold in the sides to act as border to keep the filling intact. Squeeze the oval dough at each end to make it pointy.

    Beat an egg in a small bowl and mix it with 1 tsp. olive oil. Brush the edges of dough with this mixture. Bake for 18 minutes, until the pides golden and crispy at the edges.

    Take the pide tray out of the oven and carefully crack an egg in the middle of each pide. Return to the oven and bake for another 4-5 minutes; take care not to overcook the egg; it should be just set with the yolk still runny.

    Sprinkle red pepper flakes, Turkish pul biber over the egg, cut in slices and serve while warm.

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    Artichoke, aubergine & lamb moussaka

    Artichoke, aubergine & lamb moussaka

    By Good Food Magazine - https://www.bbcgoodfood.com/recipes/artichoke-aubergine-lamb-moussaka

    A lightly spiced lamb bake with artichoke hearts, a cherry tomato ragu and layers of fried aubergine and potato. A Greek masterpiece! Often seen in other cuisines in different variations, a fantastic blend of good food!

    Serves: 8-10

    • Olive oil
    • 1kg lamb mince
    • 2 large onions, finely chopped
    • 3 garlic cloves, chopped
    • 2 x 395g cans cherry tomatoes in thick juice
    • 2 bay leaves
    • 1 cinnamon stick
    • ½ tsp dried oregano
    • pinch of sugar
    • 2 medium aubergines
    • 700g large potatoes
    • 2 x 390g cans artichoke hearts, drained really well (see tip)

    For the sauce:

    • 100g butter
    • 100g plain flour
    • 900ml milk
    • very generous grating of nutmeg
    • 125g grated Gruyère
    • 25g grated parmesan
    • 3 medium eggs, lightly beaten
    Heat 1 1/2 tbsp olive oil in a broad, heavy-bottomed pan until hot, then fry the lamb until golden brown all over, about 10 mins (it’s important that the oil is hot, otherwise you’ll end up steaming the lamb instead of frying it). Remove with a slotted spoon and set aside in a large bowl. Pour off all but 2 tbsp oil in the pan (the lamb will release quite a bit). Heat this and fry the onions over a medium heat until soft and golden. Add the garlic and cook for another few mins, then add the tomatoes, bay, cinnamon, oregano, sugar and seasoning. Bring to the boil, then turn down to a simmer. Return the meat to the pan, cover and cook for 40 mins over a low heat. Take off the lid and cook until you have a thick sauce (it shouldn’t be too ‘soupy’).


    While the meat is cooking, cut the aubergines into rounds. Cut the potatoes into thin slices. Heat 2 tbsp olive oil in a frying pan and cook the aubergine in batches until golden on both sides (get two pans on the go if you have them), then turn down the heat and cook until soft. Season and remove from the pan. Add a little more oil and cook the potatoes in batches, on both sides, until pale gold, removing them as you go. You’ll need to add more oil to the pan when you fry each batch. Season and set aside.

    Fry the artichoke hearts in olive oil over a high heat to get some colour, but be careful that they don’t fall apart. Season.

    Remove the bay leaves and cinnamon stick from the meat and taste for seasoning. Layer up the moussaka in a dish measuring roughly 32 x 23 x 6cm. Start by putting all the potatoes in the bottom, then add half the meat. Arrange a layer of aubergine on top of this, then the rest of the meat. Spoon the artichoke hearts on top.

    Heat oven to 200C/180C fan/ gas 6. To make the sauce, melt the butter in a heavy-bottomed pan and stir in the flour until it becomes slightly dry and sandy in colour. Take off the heat and start to add the milk, a little at a time. Beat well after each addition and keep the mixture smooth. Keep adding until you have used up all the milk. Put the pan back on a medium heat and bring to the boil, stirring continuously, until it thickens to form a sauce. Add lots of nutmeg, salt and pepper. Turn down the heat and cook gently for about 5 mins – this just helps to cook the flour in the sauce. Add three-quarters of the cheese and stir to help it to melt. Check the seasoning – it needs assertive seasoning. Leave to cool a little, then beat in the eggs.

    Pour this over the layers in the dish and scatter the remaining cheese on top. Bake in the oven for 30 mins until the top is brown and bubbling. Leave to cool for about 10 mins – Greeks never eat it piping hot – then serve.

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    Home Style Iskender Kebap in Tomato Sauce, Pita Bread and Yoghurt

    Home Style Iskender Kebap in Tomato Sauce, Pita Bread and Yoghurt

    By Ozlem Warren - http://ozlemsturkishtable.com/

    Ozlem: 'Iskender Kebab is one of the most popular kebabs at home and a specialty of Bursa region. You can make this delicious Iskender Kebap at home; thin slices of lamb or beef in tomato based sauce, served over pide bread with yoghurt and grilled vegetables by the side. It is easier than you think and most delicious, afiyet olsun!'

    Serves: 6

    • For the meat marinate:
    • 2 lbs. rib eye steak or lamb or beef tenderloin
    • 2 large onions, grated
    • 45 ml / 3 tbsp. olive oil
    • 10 ml/ 2 tsp. dried oregano
    • 10 ml/ 2 tsp. red pepper flakes
    • Salt and freshly ground black pepper to taste
    • For the tomato sauce:
    • 30 ml / 2 tbsp. concentrated tomato paste
    • 15 ml/ 1 tbsp. red pepper paste (optional; you can use extra 1 tbsp. tomato paste and red pepper flakes to your taste instead too)
    • 30 ml/ 2 tbsp. olive oil
    • 16 fl oz. / 2 cups water
    • Salt and freshly ground black pepper to taste
    • 3 medium tomatoes, cut into wedges
    • 2 green pointy or bell peppers, deseeded and sliced
    • Thinly sliced pide ekmek or plain pita bread – 6 pieces, to serve
    • 500 gr / 2 cups plain yoghurt to serve

    Preheat the oven to 180 C / 350 F

    Prepare the meat marination a day ahead of time of cooking.
    Grate the onions or place them in a food processor and process until liquid. Squeeze all the onion juice into a non-metallic bowl and discard any remaining onion pulp.

    Slice the meat thinly (you can ask your butcher to this for you too) and then pound each slice with the back of a wooden spoon (or with a meat tenderizer). We aim to achieve the slices about 5 cm (2”) x 4 cm (1.5”) in size.

    Combine the onion juice, oregano, red pepper flakes, olive oil, salt and freshly ground pepper in a large bowl. Stir in the meat slices and coat each piece with this marination. Cover the bowl with a cling film and marinate overnight in the fridge.

    To make the tomato sauce, pour in the olive oil in a sauce pan over the medium heat. Stir in the tomato paste, red pepper paste (if using) and red pepper flakes. Season with salt and freshly ground black pepper and combine well. Add the water then bring to the boil. Then gently simmer for 10 minutes.

    Slice the pide or pita bread in 3 cm x 3 cm (about 1”) squares and place on a tray. Warm in the oven for 5 minutes.

    Drizzle a little olive oil on a skillet and cook the meat slices on high heat; for about 2 minutes each side (take care not to overcook). Also sauté the sliced tomatoes and peppers at the other side of the skillet, until they start to charcoal at edges.

    Once everything is cooked, plate your Iskender Kebap. Place the warm pide / pita bread slices on each plate. Spread the cooked slices of the meat over the pide bread and pour over the tomato sauce. Place the sautéed tomatoes and peppers at one side and a dollop of plain yoghurt at the other side. Serve immediately. This recipe serves 4 -6 generously.

    Afiyet Olsun.

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