Iskender Kebap
Recipe ID: WRID-oX-F6D-25-11-440A563B
Iskender Kebap (WRID-oX-F6D-25-11-440A563B)
Description
- Invented in Bursa, Turkey in the late 19th century.
- İskender Efendi popularized roasting meat vertically, allowing fat to baste the meat as it cooked.
- His innovation became the doner kebab, influencing dishes worldwide from shawarma to gyros.
Ingredients
Instructions
Video
-
-
- Combine ground meat, sliced beef, onion juice, oregano, thyme, chili flakes, black pepper, and salt.
- Spread into a thin layer inside a plastic bag. Chill for at least 2 hours or overnight in the refrigerator for the flavors to meld.
- Freeze until solid. Break or slice into thin strips.
- When ready to serve, sauté in butter until browned and cooked through.
- Make the Tomato Sauce
- Heat olive oil in a saucepan. Add tomato paste and cook until slightly darkened.
- Stir in passata and water. Bring to a boil.
- Season with salt and a pinch of sugar. Simmer until thickened.
- Assemble the Dish
- Broil the tomato and pepper until lightly charred.
- Toast bread cubes at 300°F (150°C) until dry and crusty.
- Melt 50 g butter until browned and foamy.
- On a plate, layer bread cubes, spoon over tomato sauce, and top with doner meat.
- Add more sauce, charred tomato and pepper, and a scoop of yogurt.
- Finish with a dramatic pour of hot foaming butter.
-
Iskender Kebap
Recipe Card powered by
