Succulent cubes of lamb on a bed of flat bread
with tomato sauce, pepper-seasoned butter, and yogurt-this dish is worth all the effort it calls for. If you have the time, do prepare the authentic pide dough on page 260 and ignore the instructions below about the frozen loaves. Either bread may be prepared in advance and warmed up while the meat is cooking. Authentically, for this kebab, the meat is threaded on skewers and charcoal broiled like ~i~ kebab for best results. However, for a faster and simpler version, it can be stir-fried and will still taste very good.