İskender Kebab (with Butter and Yogurt Sauce)
The history of İskender kebab dates back to the late 1800s in the city of Bursa, where a chef named İskender Efendi created it. He made the classic döner idea unique by placing the meat on bread cubes, pouring warm tomato sauce and hot butter over it, and serving it with fresh yogurt. Today, this dish has become an iconic Turkish meal that can be found in almost every restaurant – but it can also be made at home! The hot butter, the tangy yogurt, and the juicy meat create a perfect harmony. Tip: Make sure the yogurt is cold and the butter is hot for an even more intense flavor experience. İskender kebab is ideal for a weekend lunch or a special family dinner that is guaranteed to impress.
Ingredients for this recipe
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Preparation Steps
1
Dice the flatbread and toast it lightly in a pan or oven until crispy on the outside and soft on the inside. Tip: Use a little olive oil to prevent it from becoming too greasy.
2
In a small saucepan, mix the tomato paste with a little water, add salt, and cook over low heat for 5–6 minutes until it becomes a thick, glossy sauce.
3
Melt the butter separately, being careful not to brown it; just heat it through. Tip: Pouring the hot butter directly over the meat when serving gives the İskender its distinctive character.
4
Warm the döner-style meat in a pan or lightly sear it; if freshly prepared, grill the slices. Tip: Do not overcook, as it can easily dry out!
5
To serve: scatter the toasted bread cubes on a large plate, top with the warm meat, drizzle with tomato sauce, then pour over the hot butter. Spoon the yogurt alongside.
6
Halve the tomatoes and green bell peppers, then grill or pan-fry them until slightly charred. Serve next to the kebab. Tip: The presentation should be layered and generous – this is key to an authentic experience.
