Celeban Kebap with Yogurt Sauce

Cut the meat into thumb-sized pieces, the peppers into 2 cm long strips, the pointed peppers into slices. In a frying pan, fry the meat with hot olive oil for 5 min, then add the bell pepper strips. Mix briefly and sauté for another 5 min. Season with pulbiber, dill, salt and thyme. Add the pressed garlic. Roughly dice the pita bread, fry in butter until golden and add to the meat. Cut the peeled tomatoes into cubes and add them to the kebab and cook for 2 minutes.

Mix the ingredients for the yogurt sauce together.

Serve: Garnish the edges of the plate with lettuce leaves, a rose of tomato peel, tomato slices and orange slices. Place the kebab in the center of the plate. Place the yogurt sauce around the kebap. Sprinkle the dish with chopped parsley.

Drink: Ali Balaban recommends a hearty, velvety Anatolian red wine: Yakut.

Tip: All ingredients can be found in Turkish grocery stores.

Our tip: Use high-quality red wine for a particularly fine taste!

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