Meatballs and kebabs
This hearty Gaziantep dish layers grilled kebab meat over toasted bread and tops it with tomato sauce. Unlike Kayseri’s stew-style tirit, this version centers on grilled meat and tomato sauce.
Thread the beef onto skewers and grill over medium-high heat for 15 minutes, turning until browned on all sides. Season with salt.
Cook the onion and garlic in some of the butter over medium heat. Add the tomato and red pepper flakes and cook for 10 minutes.
Briefly toast the bread slices in a skillet over medium heat with the remaining butter, until lightly browned.
Spoon the tomato sauce over the toasted bread, then top with the grilled meat.
Serve hot with yogurt on the side.
Best eaten fresh, since the bread softens as it sits. Store the components separately in the refrigerator for up to 2 days.
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