1. Trim and slice the faux fillet meat into 100g pieces. Hammer each piece until 3mm in thickness.

2. Mix all the ingredients together for the marinade. Pour it over the meat and leave to marinate overnight. The following day, cut the lamb fat into batonnet shapes.

3. Remove meat from fridge, lay all pieces of meat on a working surface and place a batonnet of lamb fat in the meat and roll into paupiette shapes. Pan fry the rolls until golden in color.

4. Place rolls on an oven tray. Preheat oven to 180°C and place the rolls for 3 minutes. When done, cut each piece of meat paupiette into thin slices, keeping each set of slices grouped together.

5. Wash, peel and grate the potatoes. Season with salt and pepper. Divide the quantity of potatoes into 5 portions. Place each portion of grated potatoes on small pieces of butter paper. The potato mixture should be approximately 12cmx6cm (length and width) and 1cm in thickness.

6. Deep fry the potatoes by slowly lowering the potato mixture with the butter paper into the pan and fry until golden. For the bioise, peel and shred the onions, then wash and chop the parsley. Mix the onions and the parsley with sumac, pepper and salt. For the tarator sauce, mix all the ingredients together.

7. For the topping, cut the tomatoes into small dices and then mix with the tomato paste, chili paste and the chopped parsley. Toast the bread.

8. To serve, position the potato mixture in the middle of the plate, lay 2 portions of the sliced meat paupiettes over the potatoes, then place the bioise mixture over the meat. Cover with the toasted bread and set the tomato mixture on top of the bread. Pour the tarator sauce in a small bowl and serve with the dish.