Iskender Kebab
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The Tale of Iskender Kebab
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This dish was created in Bursa, Turkey in the 1860s-70s and is credited to İskender Efendi, who reportedly first served thinly sliced döner meat over bread with tomato sauce and melted butter. It remains strongly tied to Bursa, where the Efendi family lineage still claims the original recipe.
Ingredients
Scale:· 4 servings
- 1.5 lbs thinly sliced lamb or beef (doner-style)
- 4 pita breads, cut into pieces
- 2 cups tomato sauce
- 4 tbsp butter
- 1 cup plain yogurt
- 1 tsp paprika
- Salt and pepper, to taste
Instructions
- 1Season the sliced meat with salt, pepper, and paprika, then sear in a hot pan until browned and cooked through.
- 2Layer the pita pieces on a serving platter.
- 3Warm the tomato sauce and pour half over the pita to soften it.
- 4Pile the cooked meat over the soaked pita.
- 5Melt butter until foamy and drizzle over the meat, then top with the remaining tomato sauce.
- 6Serve immediately with a dollop of yogurt on the side.
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