Iskender kebab
Description
The dish is prepared without unnecessary complications. Boil the meat as a whole piece and let it cool. Drain and strain the broth. Cut the cooled meat into thin strips about 5 cm long and fry them over high heat in olive oil. Season the cooked meat with salt. Grate the onion, tomatoes, and 2 garlic cloves, then cook them to make a sauce. You can add the leftover meat broth to the sauce. Don't forget to season with salt. The yogurt should be thick—strain off any excess liquid through cheesecloth. Mix the yogurt with minced garlic. Place the lavash in the oven for several minutes to warm and soften it, then cut it into small cubes and spread them on one half of the serving dish. At the same time, roast the green pepper in the oven until slightly browned. Place the meat on the other half of the dish. Next to the meat, add the tomato sauce and the garlic yogurt. Freshly sliced tomatoes and roasted green peppers are excellent additions to the dish. Melt the butter and pour it over the meat. Iskender kebab is ready. Serve immediately.