2 tsp dried hot chilli flakes
pickled Turkish chillies
2 garlic cloves, grated
1 garlic clove, finely chopped
1 lemon, zest only
1 onion, coarsely grated, plus ½ onion for rubbing
1 onion, finely chopped
fresh flat-leaf parsley leaves
1 shallot, thinly sliced
1 tbsp fresh lemon thyme, finely chopped
400g tin plum tomatoes
¼ tsp freshly ground black pepper
salt and freshly ground black pepper
1 tsp runny honey
6 tbsp extra virgin olive oil, plus extra for brushing and drizzling
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp sea salt flakes
1 tsp smoked paprika
1 tbsp Aleppo chilli flakes or 1 tbsp smoked paprika with a pinch of dried chilli flakes
3 tbsp tomato purée
40g/1½oz unsalted butter
4 tbsp full-fat plain yoghurt
6 x 100g/3½oz sirloin steaks, pounded flat with a meat mallet
4 flatbreads