İskender Kebap

🧂 Ingredients

• 500 g Döner meat (thinly sliced lamb or beef)(Ideally, use pre-sliced döner meat. If slicing yourself, ensure it's very thin.)
• 2 large loaves Pide bread or Turkish flatbread(Pide is traditional, but a good quality Turkish flatbread or even crusty bread can be substituted.)
• 400 ml Tomato sauce(A simple, smooth tomato sauce, not chunky. Can be homemade or good quality store-bought.)
• 300 g Plain yogurt(Full-fat, unsweetened yogurt is best for richness.)
• 100 g Unsalted butter
• 1 tsp Sweet paprika (or mild chili powder)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the bread: Cut the pide bread into roughly 2-3 cm cubes. Arrange these cubes evenly at the bottom of four individual serving plates or shallow bowls. Lightly toast the bread cubes in a dry pan or under a broiler until they are slightly crisp.

   ⏱️ 10 minutes
2. 2

   Warm the döner meat: If your döner meat is cold, gently warm it. This can be done by quickly pan-frying it for 1-2 minutes per side until just heated through, or by placing it on a baking sheet in a preheated oven at 180°C (350°F) for a few minutes. Avoid overcooking, as it should remain tender.

   ⏱️ 5 minutes
3. 3

   Warm the tomato sauce: In a small saucepan, gently heat the tomato sauce over medium-low heat. Season with salt and pepper to taste. Do not boil, just warm it through.

   ⏱️ 5 minutes
4. 4

   Assemble the kebabs: Arrange the warmed döner meat slices attractively over the bread cubes on each plate. Spoon the warm tomato sauce generously over the döner meat and bread, ensuring it soaks into the bread.

   ⏱️ 3 minutes
5. 5

   Add the yogurt: Place a generous dollop of plain yogurt on the side of each plate, or directly on top of the meat if preferred.

   ⏱️ 1 minute
6. 6

   Prepare the sizzling butter: In a very small saucepan, melt the butter over medium heat. Once melted, stir in the paprika. Continue to heat the butter until it is very hot and just begins to sizzle and foam, but do not let it brown or burn. This should take about 1-2 minutes.

   ⏱️ 2 minutes
7. 7

   Serve immediately: Carefully and quickly drizzle the hot, sizzling paprika butter over the döner meat and sauce on each plate. Serve immediately while everything is hot and the butter is still sizzling.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The key to authentic İskender is the sizzling butter poured at the last moment. Ensure the butter is very hot.
• ✓For an even richer flavor, you can lightly toast the bread cubes before assembling.
• ✓İskender Kebap was invented by İskender Efendi in the city of Bursa, Turkey, in the late 19th century.
• ✓If you can't find döner meat, thinly sliced lamb or beef cooked with traditional kebab spices can be a good substitute.

🔄 Variations

• Add a side of grilled peppers and tomatoes for extra freshness.
• Use a spicy tomato sauce for a kick.
• Incorporate a small amount of garlic into the tomato sauce.

🥗 Nutrition

Per serving