Home Cook Together. Celebrate Life.

TurkishAuthentic Cuisine

İskender Kebap

Serves 4 to 6 Entree meat, kebab

İskender Kebap

İskender Kebap hails from the city of Bursa, a place where kebap houses have perfected the art of layering rich flavors over generations. At home, it is prepared with the same care, embracing the generous use of salt and fat that defines its restaurant counterpart. This dish is not just a meal but an experience, reflecting the communal spirit of Turkish dining where the table is set for sharing.

The taste of İskender Kebap is a robust symphony of savory lamb, tangy tomato sauce, and creamy sheep yogurt, each bite softened by buttery pide. A sprinkle of paprika adds a gentle warmth, while salt is used with a knowing hand to enhance every element. It is a dish that envelops the senses, grounding you in the rich culinary tradition of Turkey with every flavorful mouthful.

Ingredients

  • 700 gdöner-style lamb — thinly sliced
  • 4pide rounds
  • 400 gtomato sauce
  • 200 gsheep yogurt
  • 80 gmelted butter
  • 1 tsppaprika
  • to tastefine sea salt

Method

  1. Begin by seasoning the 700 g of döner-style lamb with fine sea salt and 1 tsp of paprika. Use your hands to ensure the spices are evenly distributed over the meat, enhancing its flavor.
  2. Heat a large skillet over medium-high heat and add a generous amount of oil. Once the oil is shimmering, add the seasoned lamb pieces in a single layer. Allow them to brown deeply on one side without moving them, which should take about 3-4 minutes. The meat should develop a rich, caramelized crust before you turn it.
  3. Flip the lamb pieces to brown the other side, ensuring each piece is evenly colored. This step is crucial for developing the characteristic flavor of İskender Kebap.
  4. Once the lamb is browned, reduce the heat to medium and add 400 g of tomato sauce to the skillet. Stir to coat the meat evenly, then cover the pan and allow the mixture to braise for about 10 minutes. The lamb should become tender, and the sauce should thicken slightly, coating the meat.
  5. While the lamb is braising, prepare the pide rounds. Cut the 4 pide rounds into bite-sized pieces and arrange them on a serving platter. This will serve as the base for your kebap.
  6. In a small saucepan, melt 80 g of butter over low heat. Once melted, remove from heat and set aside. The butter will be used to drizzle over the finished dish, adding richness and flavor.
  7. Once the lamb is tender, taste the sauce and adjust the seasoning with additional salt if necessary. The sauce should be savory and slightly tangy, complementing the richness of the lamb.
  8. To serve, place the braised lamb and sauce over the prepared pide pieces. Drizzle the melted butter generously over the top, enhancing the dish's richness. Serve with 200 g of sheep yogurt on the side, allowing diners to add a cool, creamy contrast to the warm, savory kebap.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Turkish cuisine