Preparing : 1.Chop the lamb meat by hand -- to a coarsely 'ground' texture. Chop the tail fat the
same way and knead it into the meat, adding the black pepper.
2.Mould the resulting mixture onto a metal skewer, making a long flat strip, about 2.5 cm (~ one inch) wide. Grill it over a charcoal flame, together with the tomato quarters and green peppers. At the last cooking stage, add the salt to the meat surfaces.
3.Serve the grilled meat, tomato, and green peppers on an oblong platter surrounded by chopped parsley and fine onion slivers seasoned with sumac. If you like your meal extra spicy, sprinkle on some pul biber (hot red pepper flakes). If you'd like to cool it down, have some yogurt handy. And don't forget the lavas or pide (pita) bread, always at the ready.
Good Apetite.