Claudia Roden’s recipe for kofte kebab with tomato sauce and yoghurt

A Turkish classic – well worth the effort of assembling

This is a mainstay of Turkish kebab houses where it is often dramatically served in a dish with a dome-shaped copper lid, the type that was once used at the sultan’s palace. I serve it in a large, round clay dish which can be warmed in the oven.

This is a multi-layered extravaganza. There is toasted pitta bread at the bottom with tomato sauce poured over. This is topped with yoghurt and sprinkled with fried pine nuts. Grilled minced meat kebabs or shish kebab, or both, are laid on top. It requires organisation and must be assembled at the last minute as the pitta should remain a little crisp.

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