Iskender kebab

Method

Poach the lamb with onion halves, bay leaves, peppercorns and salt in water for 45 minutes until tender, then shred finely and keep warm. Make a béchamel sauce by melting butter, whisking in flour, then gradually adding milk whilst stirring constantly, seasoning with white pepper and nutmeg. For the tomato sauce, sauté garlic in olive oil, add chopped tomatoes, tomato puree and chilli flakes, then simmer for 15 minutes until thickened. Warm the pita bread and layer each one with shredded lamb, top generously with warm béchamel sauce, spoon over the tomato sauce, and finish with a dollop of yoghurt. Serve immediately whilst the béchamel is still warm and creamy.