Ayran
Kazandibi
Hünkar beğendi (sultan's delight)
1 h 40 minHard
İskender kebab recipe
Pide cubes, thinly sliced beef, tomato sauce, yoghurt and sizzling butter. A practical way to make İskender kebab at home without a döner grill.
- Total time
- 2 h 40 min
- Makes
- 4 servings
- Difficulty
- Medium
- Region
- Bursa
- Per serving
- ~720 kcal
Method
Marinate the meat
Rub the thin slices of meat with the onion juice, olive oil and salt. Cover and leave in the fridge.
Cook the sauce
Stir the tomato paste into the butter, add the tomatoes and water. Cook over a low heat until thick and season with salt.
Prepare the pide
Cut the pide into cubes. Toast lightly in a hot pan or in the oven and spread over the plates.
Sauté the meat
In a very hot cast-iron pan, sear the meat in small batches for 1 to 2 minutes. If you overcrowd the pan, the meat will stew.
Plate up
Spoon some of the sauce over the pide, then add the meat. Put yoghurt alongside and drizzle with the rest of the sauce. At the table, pour over butter heated until foaming.
Tips
- Half an hour in the freezer firms the meat up so you can slice it much more thinly.
- The butter must be truly hot. The sizzle at the table is the signature of İskender.
Storage
Store the components separately. Assembled İskender does not keep.
About İskender kebab
İskender kebab is named after İskender Efendi, who lived in Bursa in the 19th century. It is traditionally made with lamb cooked on a vertical döner grill and is closely tied to Bursa.
Nutrition
| Energy | 720 kcal |
|---|---|
| Protein | 42 g |
| Fat | 45 g |
| Carbohydrate | 37 g |
