Only slightly freeze meat
Slightly firm meat can be cut thin. Completely frozen pieces slide and are heavy to work safely with the kitchen knife.
Turkish Recipe
İskender kebab
Slightly frozen meat can be cut very thin and fried in small portions. Bread, sauce and butter come together just before eating.
Total time
9 hr 5 min
Calories
790 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Bursa classic with meat, pide, yoghurt and butter
İskender Kebap comes from Bursa and is traditionally served with thinly cut doner meat. For the kitchen at home, the characteristic plate can be reproduced with very thin slices of meat placed overnight in onion and spice marinade. Roasted pide cubes take in tomato sauce and meat juice, but should still retain some structure. Cool yoghurt is next to it, while browned butter is poured over meat and bread at the table. Fried tomatoes and green peppers complement the strong main course.
Lunch
Dinner
Meat
Turkish Recipes
Recipe
İskender kebab
İskender Kebap combines finely roasted beef or lamb with roasted pide, spicy tomato sauce, yoghurt and hot butter.
Ingredients
6 servings
Method
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1
Freeze meat for cutting
Place meat in the freezer for 45 to 60 minutes until it is fixed outside, but can still be cut inside. Then cut into 2 to 3 mm thin slices across the fiber.
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2
Add onion marinade
Put grated onions in a cloth. Mix the juice with two tablespoons of olive oil, oregano, pul biber, salt and pepper and turn the slices of meat in it.
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3
Marinate meat chilled
Let meat covered at least 6, better marinate 8 hours in the refrigerator. Before roasting, temper for 20 minutes and strip off excess marinade.
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4
Cook tomato sauce
Heat the remaining olive oil. Roast the tomato and paprika paste for 2 minutes, stir in the tomatoes and water and simmer open for 12 minutes. Season.
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5
Roast bread and vegetables
Roast the pide cubes at 190 °C top/bottom heat for 6 to 8 minutes. Brown tomatoes and green peppers in a hot grill pan all around.
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6
Roast meat portions
Heat a heavy pan very strongly. Fry meat in four small portions 2 to 3 minutes each under turning until it is browned and completely hot. Do not stack.
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7
Nutty butter foaming
Heat butter in a small pot until it foams and smells slightly nutty. Do not let it become so dark that the milk ingredients taste bitter.
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8
Build İskender immediately
Spread the pide on preheated plates and moisten with some tomato sauce. Add meat, add more sauce and hot butter. Place yoghurt and grilled vegetables next to it.
Kitchen know-how
Tips for İskender kebab
Roast in small portions
Too much meat cools the frying pan and boils in the leaking juice. Small portions develop roasted aromas and remain juicy.
Variations
How to adapt this recipe
Replace beef completely with triggered lamb club. Remove visible fat only partially because it delivers taste and juice.
Marinate very thinly cut minute steak for 30 minutes. The taste becomes less deep, the rest of the preparation remains unchanged.
Nutrition per serving
790kcal
51.0 gCarbohydrates
54.0 gProtein
40.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about İskender kebab
İskender is prepared on roasted bread with tomato sauce and hot butter; yoghurt and grilled vegetables are included as solid ingredients.
Onion juice seasons and makes the surface aromatic without burning onion pieces in the very hot pan.
Yes. Thinly cut meat can marinate refrigerated for 6 to 12 hours. The salty onion marinade should not work longer.
Roast the bread before dressing and place the sauce on immediately before serving. So it becomes juicy without immediately becoming bready.
The room warm yoghurt remains creamy and forms a cool contrast. Under very hot sauce and butter it could separate.
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