Iskender Kebab with Meatballs
(Kofteli Iskender Kebap)
Inegol Kofte made from 500 gr medium ground veal
4 pieces of Asian Nan Pita bread or plain pide
6 slice of Turkish or French bread, cut in bite size cubes
1 cup tomato paste, heated up with a few tbs of water
(or use canned crushed tomatoes)
2 tbsp butter
Turkish yogurt, plain, room temperature
First, fry the meatballs in a Teflon pan without oil. Then, place them over the pita or bread 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.
Serve Iskender Kebab while still hot with roasted and peeled Cubanelle peppers on the side.