Yogurtlu Kebab

• 1 pound tomatoes, peeled and chopped
• 4 tablespoons olive oil
• Salt and pepper
• 1 teaspoon sugar
• 1 thin pita bread
• Ground-lamb kofta mixture, as in preceding recipe (page 238), with the same amount of meat
• 2 1/2 cups plain whole-milk or thick strained yogurt (see page 110), at room temperature
• 1 teaspoon paprika
• 23 tablespoons pine nuts, toasted or not
• 2 tablespoons finely chopped flat-leaf parsley to garnish (optional)

1. Put the tomatoes in a pan with 1 tablespoon of the oil, salt, pepper, and sugar, and cook over medium heat until they soften.
2. Toast the pita bread until it is crisp, then break it into small pieces.
3. Shape the ground-lamb kofta into 12 or 16 small burgers.
4. Cook them under the broiler, turning them over once, until they are brown outside but still pink inside.
5. In each individual bowl, put a quarter of the toasted bread, cover with a quarter of the tomato sauce, and top with a layer of yogurt.
6. Mix the paprika with the remaining oil and dribble over the yogurt, then sprinkle with pine nuts.
7. Arrange the meat burgers on top.
8. If you like, garnish further with chopped parsley.

tomatoes, olive oil, salt, sugar, thin pita bread, groundlamb kofta mixture, milk, paprika, pine nuts, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/yogurtlu-kebab-373394 (may not work)