Closed Turkish sandwiches

Heat the olive oil in a large frying pan over medium heat. Add finely chopped onion and garlic and fry until golden brown, about 2 minutes. Put the bay leaf, cumin, ground red pepper and allspice, and fry for another 1-2 minutes. Cut the turkey fillet into cubes and put it in a frying pan with vegetables, season with salt and pepper to taste. Cook for about 5 minutes, stirring constantly.
Then put the tomato paste and mix well, cook for 5 minutes. Pour 2 cups of water, put raisins and finely chopped olives, add 2 tablespoons of olive juice. Bring to a boil, cover and cook over medium heat until thickened, about 15 minutes. Remove the lid and cook, stirring for another 3 minutes. Season with salt and pepper. Remove from the heat and remove the bay leaf.
Preheat the oven to 120 degrees. Cut the buns in half, grease with olive oil and bake in the oven for 5 minutes. Put the halves of the buns on a platter, put the Turkish mixture on top and cover with the second halves of the buns.
Serve closed sandwiches on the table warm.