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1
Make the tomato sauce first.
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2
Fry the onion in the oil until soft.
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3
Add the garlic and chili pepper, and stir for a moment or two.
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4
Put in the tomatoes, season with salt, pepper, and sugar, and cook over a medium heat for 10 minutes, until they soften and the sauce is reduced.
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5
Open out the pita and toast them until they are crisp, then break them into small pieces in your hands.
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6
For the kofta kebabs, season the ground beef or lamb with salt and pepper, and work it into a soft dough with your hands.
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7
Add the onion, if using, and the parsley, and work into the meat.
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8
Shape into sausages about 3/4 inch thick and 2 3/4 inches long.
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9
Arrange them on an oiled sheet of foil on a baking sheet and cook them under a preheated broiler for about 8 minutes, turning them over once, until well browned outside but still pink and moist inside.
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10
Spread the pieces of toasted pita at the bottom of the serving dish and sprinkle over a pinch of sumac.
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11
Pour the hot tomato sauce all over and top with a layer of the yogurt beaten with a fork.
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12
Heat the butter or oil with the pine nuts and stir in the remaining teaspoon of sumac.
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13
When the butter or oil sizzles, sprinkle it all over the yogurt.
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14
Arrange the meat on top and serve at once.
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15
For a rural yogurtlu kebab, saute small pieces of lamb in butter or oil with chopped onion, salt, and pepper.
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16
Serve on a bed of toasted and broken pita bread and pour warmed yogurt over the top.
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17
Mix a little paprika in sizzling butter and drizzle over the yogurt.
