İskender Kebab (İskender Kebap)

Name: İskender Kebab (İskender Kebap)
Yield: 4
Cuisine: Turkey
Ingredients: Thinly sliced lamb or beef (leg or shoulder) — 600 g (1 1/3 lb); Olive oil — 2 tbsp (30 ml); Salt — 1 tsp; Black pepper — 1/2 tsp; Ground cumin — 1/2 tsp; Pide bread, cut into cubes — 1 loaf; Tomatoes, grated, or 300 ml (1 1/4 cups) passata — 3; Tomato paste — 1 tbsp; Butter, plus 4 tbsp extra for browning — 1 tbsp; Plain yogurt — 300 g (1 1/4 cups); Garlic clove, crushed (optional, for the yogurt) — 1

The Quirky Foodster Team

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Servings

Ingredients

Thinly sliced lamb or beef (leg or shoulder) — 600 g (1 1/3 lb)
Olive oil — 2 tbsp (30 ml)
Salt — 1 tsp
Black pepper — 1/2 tsp
Ground cumin — 1/2 tsp
Pide bread, cut into cubes — 1 loaf
Tomatoes, grated, or 300 ml (1 1/4 cups) passata — 3
Tomato paste — 1 tbsp
Butter, plus 4 tbsp extra for browning — 1 tbsp
Plain yogurt — 300 g (1 1/4 cups)
Garlic clove, crushed (optional, for the yogurt) — 1

Method

Toss the meat slices with olive oil, salt, pepper and cumin, and marinate in the refrigerator for at least 2 hours.
Grill the meat over high heat in batches for 2–3 minutes per side until browned and just cooked through; slice into thin strips if not already thinly sliced.
Meanwhile, make the tomato sauce: simmer the grated tomatoes and tomato paste with 1 tbsp butter and a pinch of salt for 10 minutes until thickened.
Arrange the cubed pide bread over a serving platter as a base.
Pour half the hot tomato sauce over the bread to soak it slightly.
Pile the grilled meat over the bread and pour over the remaining tomato sauce.
Warm the yogurt slightly (or serve at room temperature) and spoon generously alongside or over the meat.
Melt the remaining 4 tbsp butter in a small pan until it turns golden brown and nutty-smelling, then drizzle it sizzling hot over the whole dish just before serving.

Introduction: İskender kebab, created in Bursa in the late 19th century, layers thin slices of grilled seasoned lamb or
beef over cubes of pide bread, drenched in warm tomato sauce and browned butter, and finished with
yogurt.

Cultural Background: İskender kebab, created in Bursa in the late 19th century, layers thin slices of grilled seasoned lamb or
beef over cubes of pide bread, drenched in warm tomato sauce and browned butter, and finished with
yogurt. It remains one of Turkey's most iconic restaurant dishes.

Tips: The sizzling browned butter poured over just before serving is the dish's signature finishing touch — don't skip it. Cut the bread cubes just before assembling so they soak up the sauce without turning fully soggy.

Variations: Use chicken instead of lamb or beef for a lighter version, though this departs from the traditional recipe. Serve with grilled tomatoes and peppers on the side. This dish's identity centres on grilled meat, so no authentic vegetarian version exists.

Storage: Best assembled and eaten immediately; components can be refrigerated separately for up to 2 days.

Reheating: Reheat the meat and sauce separately on the stovetop, then reassemble with fresh bread and yogurt.

FAQs:

Q: Where does İskender kebab come from?

A: It originated in Bursa in the late 1800s and is named after its creator, İskender Efendi.

Q: Can I use ground meat instead of sliced?

A: Traditionally the meat is thinly sliced and grilled, similar to döner; ground meat would make a different dish.

Q: Why is the butter browned?

A: Browning develops a nutty flavour and rich aroma that's essential to the dish's character.